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Copycat Barcelona Wine Bar And Restaurant's Half Chicken Al Pimientos
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- #84355
Try this half chicken al pimientos for a flavorful twist on roast chicken, featuring cherry bomb peppers and crispy Idaho potatoes.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
1/2 chicken (3.5 lb size), wing removed at second joint, thigh bone removed, leg off
1 1/2 tablespoon extra virgin olive oil
1 teaspoon chopped garlic
2 tablespoons lemon juice
1/4 cup white wine
2 cherry bomb peppers, seeded, quartered
1/2 tablespoon sweet butter
3/4 cup hot chicken stock
1 Idaho potato, washed, sliced 1/4 inch thick
directions
Heat oven to 450 degrees F.
With oven safe pan, heat olive oil over high flame.
Season chicken with salt and pepper on both sides, add to pan and sear, skin side down. Brown chicken, then place chicken, pan and all, into hot oven.
In another pan, add enough olive oil to cover pan 1/2 inch deep.
Gently heat oil to medium high heat.
Place dry potato slices into the oil and fry each side for 5 minutes or until brown and tender.
After 8-10 minutes remove chicken from oven, drain some oil then place back on burner, skin side up.
Add garlic to chicken, saute for a minute. Add cherry peppers, stock, lemon juice and wine. Reduce and simmer until thickened. Add butter to finish off.
Fan potatoes on top of plate -- place chicken on potatoes and pour sauce around plate.
Recipe Source: Barcelona Wine Bar and Restaurant, Greenwich, Connecticut.
added by
Jennifer
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
Excited to try this! I can't find fresh pimiento/cherry peppers anywhere in the nearby grocery stores in Brooklyn. I only see jarred options, pre-sliced. Will that work for this recipe?
They should work ok. Let us know how it turns out!!
January 1, 2015
I have had this years ago at the fairfield location and it was insanely good. I have tried a few times to reproduce at home with good results but this recipe it spot on and how its supposed to be done. the oven is crucial to cook chicken through with out scorching it in the pan. Thanks!