Recipe

Chicken With Roquefort Cream Sauce Recipe


Print Recipe

Ingredients
  • 1 1/4 c Chicken Stock; see Note
  • 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

Viewing Chicken with Roquefort Cream Sauce Receipe