TV inspired dinner (Chicken Thighs with Romesco Sauce, Shaved Manchego, and Charred Onions)

I know, this looks really fancy huh?  I noticed that Hugh Acheson's sous vide cookbook was on sale for basically nothing in the Kindle version on Amazon.  I do not use my sous vide nearly enough, so I grabbed it.  The first recipe that really caught my eye is the one I have for you today.  Kevin and I recently finished Netflix's The Final Table.  We were intrigued how many of the chef's made charred onions.  Low and behold, this recipe had them!  It was a sign I had to make it!

Well this was so yummy, and dare I say easy!  If you don't have a sous vide, no worries, you can just sear the chicken and then bake it. I will give you those instructions below.  The Romesco sauce was so good and we had it with some steak as well a few days later.  The onions had so much flavor and the herbs and cheese added a great punch to everything.  Make this!  It would be a lovely fancy date night meal.  Do you have a sous vide?  I really have been loving mine!  Full recipe to follow the montage.

Such a pretty plate!

The cast on my one of my last days of working from home. Oh wait, we are back at home now!

Ready for a water bath!

This is Hugh's displacement method.  It worked!

Make the romesco sauce.  This stuff should be in everyone's fridge.

All cooked after their bath!

This is why they call it reverse sear.  Get the inside cooked, and then sear!

I poured out the delicious juice and saved it for another project.  The flavor was still there!

Try to be more patient than I was!

Perfect char!  We ate them all!

Pin it for date night,  you won't regret it!

Chicken Thighs with Romesco Sauce, Shaved Manchego, and Charred Onions (Borrowed from Hugh Acheson's Sous Vide Cookbook)

4 bone-in, skin-on chicken thighs 

Kosher salt and freshly ground black pepper 

2 sprigs fresh thyme 

6 garlic cloves 

½ of a lemon, sliced thin

⅔ cup skin-on unsalted almonds, toasted 

½ cup chopped roasted red bell peppers (see Note, this page) 

1 Roma tomato, seeded and diced 

½ teaspoon smoked paprika 

1 tablespoon sherry vinegar 

4 tablespoons olive oil 

2 tablespoons plain yogurt 

1 large sweet yellow or red onion, sliced into ½-inch-thick rounds 

½ cup shaved Manchego cheese 

1 tablespoon minced fresh mint leaves, for garnish 

1tablespoon minced fresh cilantro leaves, for garnish 

1. Preheat the circulator water bath to 74 ° C / 165.2 ° F. 

2. Season the chicken thighs well with salt and pepper. In a resealable gallon-size plastic bag, combine the thighs, thyme sprigs, lemon slices and 4 garlic cloves. Seal the bag and submerge in the hot water bath and cook for 4 hours. 

3. Meanwhile, make the romesco: In a blender, combine the remaining garlic, ⅓ cup of the almonds, the roasted red peppers, tomato, paprika, and sherry vinegar. Pulse a few times, until the mixture is just beginning to turn smooth. Then turn the blender to low and drizzle in 2 tablespoons of the olive oil. 

4. To finish the sauce, add the yogurt to the romesco and season it with a pinch of salt. Continue to blend on low speed for 30 seconds or until the sauce is smooth. Set aside. 

5. Coarsely chop the remaining ⅓ cup toasted almonds and set aside. 

6. Remove the chicken thighs from the bag and discard the thyme and garlic. Place the thighs skin-side down between paper towels to dry the skin. 

7. In a large cast-iron skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil begins to shimmer, add the chicken thighs skin-side down. Press down firmly on the thighs with a spatula or spoon to make sure there is even contact between the skin and the skillet, and cook the chicken until the skin is dark brown and crispy, about 5 minutes. Using a pair of tongs, turn the chicken over and cook on the other side for 2 minutes, or until browned. Remove the chicken from the skillet and transfer it to a plate lined with a paper towel to rest. 

8. Return the same cast-iron skillet to the stove and raise the heat to high. Add the onion rounds and season them with salt and pepper. Cook the onion rounds on one side until well charred, 4 to 5 minutes. Using a spatula, transfer the onions to a plate to cool. When they are cool enough to handle, separate them into individual rings. 

9. To serve, arrange the chicken thighs on a large plate. Top the chicken with a few spoonfuls of romesco, and then place the rings of charred onion around the chicken. Garnish with the shaved Manchego, reserved chopped almonds, mint, and cilantro. 

Note: 

If you don't have a sous vide:

Preheat oven to 350. Season the chicken with salt and pepper.  Heat an oven proof skillet over medium heat and add a tablespoon of butter.  When butter is melted, add chicken, skin side down, and heat for 5 minutes.  Flip over, cook for 5 minutes and then add to preheated oven.  Cook for 10 minutes, or until chicken is cooked through to 165.

Happy Cooking!

Missy