Chicken in red pepper cream sauce
================================= 2022-05-27

Comment: To peel a tomato, cut a small cross through the skin, on the opposite side of the stem. Plunge the tomato for a couple of minutes in boiling water, then place it in cold water (even better ice water) for a couple of minutes, it'll be easy to peel.
For the peppers, after having grilled them, place  them immediately in a (plastic) closed bag and let them steam a few minutes before peeling them.
Browning the chicken is important to give it more taste. You need a very hot pan. Deglaze the pan with white wine or try to use white port...
One might consider reserving a few strands of red peppers to give some color to the sauce before mixing it, this is optional.
Can be served with noodles, penne rigate, elbow pasta (kids love these) or rice.

4 persons


600 g chicken breast cut in stripes or better in small cubes
2 nice red peppers or from a jar of roasted red peppers
2 medium size tomatoes or 1 large
2 shallot or 1 onion finely chopped
2 garlic clove
2 sprigs thyme
1+ dl of dry white wine
sweet paprika (opt)
1.5 dl good chicken stock
1.5 dl cream (35% MF)
butter and/or EVOO
S + P


Seed the red peppers cut in 3 or 4 quarters.
Roast the red peppers on the bbq or in the oven to char them a bit, peel them and chop in strips, or use roasted peppers in a jar (same amount, chopped in strips).

Peel, seed and chop the tomatoes in small cubes.
Chop the shallots (or the onion) and the garlic cloves.

Prepare the pasta (or the rice) to be ready when the sauce is.

Brown the chicken on all sides in a bit of EVOO and some salt in a very hot pan, reserve.
Deglaze with the white wine, cook for a few minute, reserve with the chicken. Add pepper and sprinkle with a heap tablespoon of flour (preferably through a sieve) and mix.

In the same pan sweat the shallot (or onion) in a bit of EVOO, then add the garlic, after 1 or 2 mn, add the tomato and the red pepper.
Cook, stiring for a few minutes until the tomatoes start to melt. Add the thyme and the chicken stock, simmer on low for about 15 mn.

Remove the thyme, reserve a few strips of red pepper (opt), transfer to a saucepan, and mix (plunger mixer or other) to obtain a smooth sauce.

Add the cream, the reserved red pepper (opt), quickly bring to the boil, lower the heat, add the chicken, simmer for a few minutes.

Sprinkle with some paprika, mix and serve.