Chicken supreme stuffed with provoleta and caramelized onion with warm roasted tomato sauce and parsley potato salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with a little of the olive oil.

2. 2

   In a skillet over medium heat, warm 1 tablespoon of the olive oil. Add 1 sliced onion, a pinch of salt, and the sugar. Cook for 12 to 15 minutes, stirring, until golden and soft. Add 1 chopped garlic clove and cook 30 seconds more. Remove from the heat and let it cool slightly.

3. 3

   Open the chicken breasts into pockets if needed. Season them inside and out with salt, black pepper, and sweet paprika.

4. 4

   Stuff each chicken breast with the caramelized onion and provoleta sticks. Secure with toothpicks if needed so the filling stays inside.

5. 5

   Place the stuffed chicken in the oiled baking dish. Drizzle with 1 tablespoon olive oil and bake at 220 °C / 425 °F for 22 to 28 minutes, until cooked through and lightly golden.

6. 6

   Meanwhile, place the plum tomatoes and onion wedges in another baking dish. Add 1 tablespoon olive oil, 2 chopped garlic cloves, half of the oregano, a pinch of salt, and black pepper. Roast at 220 °C / 425 °F for 20 to 25 minutes, until the tomatoes collapse and the onion is tender.

7. 7

   Transfer the roasted tomatoes, roasted onion, and their juices to a skillet or blending jar. Add the broth or water if you want a looser texture. Blend or mash to a rustic sauce and cook over low heat for 2 to 3 minutes. Adjust with salt, black pepper, and the remaining oregano.

8. 8

   Cook the potatoes in a pot of salted water, starting from cold water, for 15 to 18 minutes, or until tender but not falling apart. Drain and let them cool slightly for 5 minutes.

9. 9

   Toss the warm potatoes with the wine vinegar, the remaining tablespoon of olive oil, most of the parsley, a pinch of salt, and black pepper. Mix gently so they keep their shape.

10. 10

    Remove the toothpicks from the chicken if used. Serve each portion with the warm roasted tomato sauce underneath or on the side, add the parsley potato salad, and finish with the remaining parsley on top.