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Serves
US | Metric
Ingredients
  • 4 chicken thighs deboned with skin left on
  • 4 large charred red peppers
  • 2 garlic cloves
  • 1 handful of flat parsley
  • 2 tbsps extra virgin olive oil
  • 2 ripe tomatoes
  • 1 handful of almonds
  • ½ lemon, juiced
  • 1 tsp of tabasco
  • Plenty of salt and pepper
Chicken thighs with a Romesco style sauce Chicken thighs with a Romesco style sauce
Chicken thighs with a Romesco style sauce
Really easy and super tasty!

Add it to your collection (button's on the right) let me know if you try it! This is what you’ll need to serve 2 people, add any side you like really but some nice sautéed potatoes was my choice.

Prep 30 minutes
Total 1 hour
  1. Season up the chicken thighs and heat a frying pan to a low/medium heat put the thighs skin side down.
  2. Render the fat out like you would with a duck breast.
  3. Crisp the skin up and flip them over cooking the thigh meat in the fat from the skin. Cook through well and rest.
  4. For the Romesco sauce, whack all those ingredients in a blender blitz until smooth. Warm this gently to serve

Easy as that! I’ve garnished this with more fresh parsley and some Oxalis (wood) sorrel for some freshness.


Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Chicken thighs with a Romesco style sauce
Really easy and super tasty!

Add it to your collection (button's on the right) let me know if you try it! This is what you’ll need to serve 2 people, add any side you like really but some nice sautéed potatoes was my choice.

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 4 chicken thighs deboned with skin left on
  • 4 large charred red peppers
  • 2 garlic cloves
  • 1 handful of flat parsley
  • 2 tbsps extra virgin olive oil
  • 2 ripe tomatoes
  • 1 handful of almonds
  • ½ lemon, juiced
  • 1 tsp of tabasco
  • Plenty of salt and pepper

  1. Season up the chicken thighs and heat a frying pan to a low/medium heat put the thighs skin side down.
  2. Render the fat out like you would with a duck breast.
  3. Crisp the skin up and flip them over cooking the thigh meat in the fat from the skin. Cook through well and rest.
  4. For the Romesco sauce, whack all those ingredients in a blender blitz until smooth. Warm this gently to serve

Easy as that! I’ve garnished this with more fresh parsley and some Oxalis (wood) sorrel for some freshness.


Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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