Crispy Chicken with Romesco Sauce and Asparagus by Channel4served

Ingredients

• 2 skin-on chicken breasts, approx. 200g each
• Salt, to taste
• Black pepper, to taste
• 6 asparagus spears
• 2 large eggs
• 200g roasted red peppers
• 40g flaked almonds
• 1 garlic clove
• 2 tbsp tomato purée
• 3 tsp red wine vinegar
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 30g Parmesan, finely grated
• Extra olive oil, to serve
• Extra Parmesan, grated, to serve

Instructions

1. Bring a saucepan of water to the boil. Carefully lower in both eggs and boil for 7 minutes, then immediately transfer to cold water to stop cooking. Set aside.
2. Season the chicken breasts generously with salt and black pepper on both sides.
3. Place chicken skin-side down in a hot dry frying pan over medium-high heat. Cook for 6–7 minutes until the skin is deep golden and crisp.
4. Flip the chicken and cook for a further 5–6 minutes until fully cooked through with no pink remaining.
5. Add the asparagus spears to the pan for the final 3–4 minutes of chicken cooking time, turning occasionally until lightly charred and tender, soaking up the chicken fat.
6. While the chicken rests, add roasted red peppers, flaked almonds, garlic, tomato purée, red wine vinegar, olive oil, smoked paprika, and Parmesan to a blender. Blend until smooth.
7. Spread the romesco sauce generously across two serving plates.
8. Slice the rested chicken and arrange on top of the sauce. Peel and halve the soft-boiled eggs and add alongside the asparagus.
9. Finish with a drizzle of olive oil, extra grated Parmesan, and black pepper to taste.