chicken thighs with brussels and romesco

wanted to try rolling up some chicken thighs and turned out better than expected, romesco was a perfect fresh sauce to go with the rich duxelle

By Campbell Lomel

Instructions

1. broil peppers and onions and garlic, then pulse in a food processor with some cilantro, lime juice, pecans, and a touch of chicken jus, and emulsify in some oil. adjust flavors to taste prior to emulsifying.
2. debone chicken legs and dry brine for a couple hours, then flatten out skin down and spread on a layer of duxelle, grated parmesan, and panko. roll up, tie with twine, and bake until 165° inside, let cool. cut into pieces and sear to desired color.
3. bake brussels and cool, toss on some parm and broil before serving.