Recipe
Chicken With Roquefort Cream Sauce Recipe
Print RecipeRelated Recipes
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- Bulgur wheat; rice, or pasta, for serving
- 1 ts Freshly-ground black pepper
- Freshly-ground black pepper; to taste
- Coarse salt; to taste
- 2 Yellow bell peppers; roasted, peeled, seeded, & sliced
- 2 Garlic cloves; minced
- 6 Whole Chicken legs with thighs
- 1 ts Paprika
- 2 Poblano chiles; roasted, peeled, seeded, & sliced
- 1 ts Coarse salt
- 3 tb Olive oil
- 2 Red bell peppers; roasted, peeled, seeded, & sliced
- 1 Tomato; peeled, seeded, & sliced
- 2 md Onions; thinly sliced
- 3 tb Unsalted butter
Directions
- Step #1 Note: See the ?Brown Chicken Stock? & ?White Chicken Stock? recipes which are included in this collection.
- Step #2 Preheat grill or broiler.
- Step #3 Spice up chicken to taste with salt and pepper, & lightly brush with olive oil.
- Step #4 Grill or broil, skin-side down first, about 10 mins per side.
- Step #5 Melt butter in a medium skillet over moderate heat.
- Step #6 Cook onions with salt & pepper until soft & clear.
- Step #7 Add garlic & paprika, & cook an extra min, stirring constantly.
- Step #8 add in the remaining ingredients, & cook, reduce to a simmer, uncovered, bring to a boil, about 5 mins.
- Step #9 Place chicken over individual beds of bulgur wheat, rice or pasta.
- Step #10 Ladle on sauce & serve.
- Step #11 This recipe yields 4 to 6 servings.
- Step #12 --.
- Enjoy the Chicken with Roquefort Cream Sauce recipe
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