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Poached Chicken Breast with Romesco Sauce, Roasted Potatoes, and Lemony Fennel

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 People

Ingredients

  • 1 ½ lbs red, yellow or fingerling potatoes, cut into ½-inch pieces
  • 2 tbsp olive oil
  • ¾ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 ½ lbs lbs boneless skinless chicken breast (about 3-4 breasts)*
  • 1 large or 2 small fennel bulbs, halved lengthwise, thinly sliced (about 3 cups)
  • 1 tbsp lemon juice
  • Chopped parsley, for garnish, optional

For the romesco sauce:

  • 1 (12 oz) jar roasted red bell peppers, drained and rinsed
  • ½ cup toasted almonds, walnuts or hazelnuts
  • ½ cup olive oil
  • ½ cup fresh parsley, optional
  • 3 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 clove garlic, optional
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes, optional
  • *You can cook chicken any way you want - grilled, pan-fried, shredded, rotisserie, etc…If your chicken breasts are extremely large/thick, cut them in half lengthwise so they poach faster.

Items you can prep ahead (optional)

  • Toast ½ cup nuts
  • Cut 1 ½ lbs red, yellow or fingerling potatoes into ½-inch pieces
  • Thinly slice 1 large or 2 small fennel bulbs + make lemony fennel
  • Make the romesco sauce

Instructions

  • Preheat the oven to 450F or 425F convection. Line a rimmed baking sheet with parchment paper.
  • Add the potatoes, olive oil, ½ teaspoon salt, and black pepper to the baking sheet and toss to coat. Bake for 20-25 minutes, or until crispy and golden.
  • Place the chicken breasts in a large pot. Add enough water to just barely cover the chicken (about 3 cups) along with a generous amount of salt to season the chicken (about 2 tablespoons, you won’t be eating all that salt don’t worry!). Bring to a rapid boil, then reduce the heat to low. Flip each breast over, and simmer, covered, very gently for 10-15 minutes  or until cooked through (160F), depending on how thick the chicken is. Transfer chicken to a cutting board, let it rest for 5 minutes, then slice it on a diagonal.
  • To make the romesco, add all ingredients to a high-speed blender and blend until smooth. To make it thicker, add more toasted nuts. Taste and add more salt or lemon, if needed.
  • Place the fennel in a large bowl and toss with 1 tablespoon lemon juice and remaining ¼ teaspoon salt.
  • Serve the warm chicken and potatoes smothered with romesco sauce and a side of crunchy fennel. Top with parsley, if desired.

Notes

Substitutions

  • To make vegetarian, substitute marinated cannellini beans for the chicken. Toss the drained and rinsed beans with some salt, vinegar, oil, and black pepper to give them some flavor.
  • Substitute 1 cup chopped, roasted carrots for the bell pepper for a creamier, sweeter sauce
  • Use any crunchy raw vegetable in place of the fennel. Thinly sliced celery or cabbage work great.

Storage

  • Store leftovers separately in airtight containers in the fridge for up to 4 days.
    • Chicken: up to 4 days in the fridge
    • Romesco sauce: up to 4 days in the fridge or freeze for up to 3 months
    • Potatoes: up to 4 days in the fridge

Leftovers + Repurposing

  • Warm the chicken and potatoes, serve with the fennel, romesco and an extra squeeze of lemon and fresh herbs.
  • This sauce is SO good on SO many things, I’d recommend doubling it and freezing leftovers.
  • Turn it into a Spanish taco!