Chicken in red pepper cream sauce
================================= 2019-10-24

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 for a couple of minutes, it'll be easy to peel. For the pasta, use some kind of noodle or penne rigate (or whatever else you prefer). Cook using the 100:10:1 method, for 100 g of pasta (portion for 1 person), use 1 l of water and 10- g of salt. Do not waste EVOO by adding any to the water. Throw the pasta
in the boiling water and stir. When the water starts again to boil, cook, stirring occasionally for the time indicated on the package for al-dente. You can cook them for up to 2 mn more if you so like.
After draining the pasta, add a dash of EVOO and stir so the pasta does not stick. Browning the chicken is important to give it more taste. You need a very hot pan. Deglazing the pan with white wine is the no risk method; be bold, use white port...
Can also be served with rice.

4 persons


600 g chicken breast cut in stripes or better cubes
2 nice red peppers or from a jar of roasted red peppers
2 medium size tomatoes ot 1 large
2 shallot or 1 onion finely chopped
2 garlic clove
2 sprigs thyme
1+ dl of dry white wine
sweet paprika
parmigiano reggiano (for the pasta)
1.5 dl good chicken stock
1.5 dl cream
flour (opt)
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 (oe the rice) to be ready when the sauce is.

Brown the chicken on all sides in a bit of EVOO, reserve. Deglaze with the white wine, cook for a minute or two, pour on top of the chicken. Season the chicken with salt and pepper, sprinkle with a heap tablespoon of flour 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, the red pepper, the thyme and the chicken stock, cook a while until the tomato melts.

Add the cream, add the chicken, bring to a quick boil, lower the heat, remove the thyme sprigs, simmer for a few minutes.

Sprinkle with some paprika, serve on the pasta and grate some cheese before serving.