Wednesday, May 14, 2008

Red Pepper Onion Cream Sauce

I was watching Ratatouille and I was inspired both to animate and to cook, but since I was hungry, I decided to cook. There wasn't much here, though, except some chicken breasts marinating in some soy sauce and some dying red peppers in the fridge. Yet somehow, I got pretty fancy with it all :).

2 chicken breasts, cut into med. size pieces (marinated in soy sauce or salted)
1.5 red bell peppers (hey, it's what I had)
0.5 white onion
2 cloves of garlic, grated
ginger, grated (probably an amount proportional to 2 cloves of garlic)
olive oil
white wine (I estimate it was bout 2/3 - 1 cup)

0.5 cup heavy cream

Throw all the ingredients (except the cream, and reserving some wine) on a frying pan and let the veggies and chicken stew/fry until the chicken is cooked through and the veggies are soft. Transfer the chicken to a plate and keep warm if possible. Scoop out the peppers and onion with a strainer spoon and throw them in a blender. Blend the veggies until smooth. In the meantime, pour the heavy cream and the rest of the wine into the pan and bring to a boil, mixing the remaining cooking juices from the chicken and peppers. Simmer until white sauce is thick and creamy. So now you have chicken with two shnazzy sauces. The makings of something really delicious and with tons of potential for cool presentation :).

I made this with some fried potatoes. I just diced them in round circles (you need small potatoes for this, in my opinion), and fried them with a clove of garlic and some fresh thyme. Just poured the sauces over both chicken and potato and it worked really well.

Then my mom came home with some fresh veggies (finally! yay) and I warmed up the chicken for her. I kept her company and just had a diced cucumber with the remains of the sauce on my plate. It was still good lol :)

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