Chicken Drumettes With Romesco Sauce
|Slivered almonds||3 Tablespoon|
|French bread slice||1|
|Garlic||1 Clove (5 gm)|
|Roasted red peppers||7 Ounce|
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Chicken drumettes/Chicken wingettes||2 Pound|
1. In a small dry frying pan, toast almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 minutes. Remove from pan. In same pan, toast bread until golden, about 30 seconds per side.
2. Tear toasted bread into pieces and place in a food processor along with almonds. With machine on, drop in garlic and process to finely chop. Drain peppers, reserving liquid. Add peppers to processor. In a small bowl, combine olive oil, vinegar, cayenne, and salt. Add 3 tablespoons of mixture to processor. Puree to make a coarse paste, about 30 seconds, scraping down sides of bowl once or twice. Sauce should have consistency of a thick mayonnaise. If it is too thick, thin by mixing in some of reserved pepper liquid. Let Romesco sauce stand at least 15 minutes at room temperature or refrigerate up to 2 days before using.
3. Prepare a medium-hot fire in a barbecue grill or preheat broiler. Rub drumettes with remaining oil and vinegar mixture. Let stand 20 minutes at room temperature.
4. Grill or broil chicken, turning once or twice, until browned and crisp, about 15 minutes. Serve chicken with Romesco sauce for dipping.