Braised Paprika Chicken and Potatoes with Green Romesco

Traditional romesco sauce is often red, as it’s typically made with roasted red peppers and tomatoes. This spring-y green version is a fresh twist on the Spanish condiment; roasted poblanos and parsley lend an earthy, vegetal flavor profile that complements the smoky, paprika-spiced chicken and potatoes dish it’s served with. All the ingredients cook gently and evenly in the enameled cast iron 2.25 qt. Signature Braiser, complete with a tight-fitting domed lid that helps lock in moisture and flavor.

For Chicken and Potatoes:

4-6 chicken thighs bone-in, skin-on

1/4 cup olive oil

Juice of 1/2 lemon

1 tablespoon smoked paprika

1 teaspoon coriander

1 teaspoon lemon zest

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon turmeric

2 pounds baby golden potatoes, halved

1/2 cup chicken stock

3 sprigs thyme

For Green Romesco Sauce:

2 poblano peppers

1/2 cup parsley

1/4 cup toasted almonds

1 large garlic clove

3 teaspoons apple cider vinegar

1/4-1/3 cup extra-virgin olive oil

Salt & fresh ground pepper

Combine chicken thighs with olive oil, lemon juice, paprika, coriander, lemon zest, salt, pepper and turmeric, tossing to coat. Let sit for at least 1 hour, or overnight.

Meanwhile, make green romesco sauce. Roast peppers over a gas flame set to medium-low, rotating with tongs until charred evenly, about 15 minutes (alternatively, broil peppers in oven). Place peppers in a bowl and cover tightly with plastic wrap until cool enough to handle. Halve peppers, discard stems and seeds, carefully peel the skin and discard.  Place roasted pepper flesh in food processor with parsley, almonds, garlic, vinegar and ¼ cup oil and pulse or blend to desired consistency. Thin romesco with more olive oil if necessary. Transfer to a bowl, season with salt and pepper, cover and refrigerate until ready to serve.

Preheat oven to 400°F. Place marinated chicken and potatoes in 2.25 qt. Signature Braiser. Pour chicken stock into bottom of braiser, add thyme sprigs, cover with glass lid and roast for 30 minutes. Remove lid, baste chicken and potatoes and return to oven, uncovered, for 15 minutes or until golden-brown.  Allow to rest for 10 minutes.

Spoon green romesco on top of chicken and serve with extra sauce on the side.