I love coulis, pronounced [koo-LEE]. They're very simple, but very delicious. Essentially it's nothing more than a thick puree. Typically when I make this coulis, I use all red peppers; however, I decided to switch it up a bit this time. I used 2 reds, 1 orange, and 1 yellow pepper for more of a light orange color. Especially during the winter, it's nice to have a rich, hearty, thick red sauce, but for these last days of summer I wanted to lighten it up.
Heat your oil and saute the garlic and onion until translucent. Next, you want to add your peppers and saute until they're tender. Once the peppers are starting to break down, deglaze the pan with white wine and simmer briefly. Finally, add in your chicken stock, salt, and pepper and let simmer for about 15-20 minutes.
While the peppers are simmering, you can prepare your chicken. I like to sear the chicken in a pan and then finish them in a 375 degree oven. When your chicken is cooked, set it aside to rest and finish your coulis.
Pour your peppers into a food processor and puree until smooth. (Optional) You can add a bit of butter to the peppers to help bind everything together. Once your coulis is strained, simply spoon it over the chicken and you're done.
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Serving Size: 1 Serving (1736g) | ||
Recipe Makes: 2 | ||
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Calories: 2235 | ||
Calories from Fat: 1082 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.2g | 160 % | |
Saturated Fat 64g | 320 % | |
Monounsaturated Fat 37.9g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 797.7mg | 245 % | |
Sodium 1624.6mg | 56 % | |
Potassium 3299.5mg | 87 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 25.8g | ||
Protein 228.2g | 326 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2235
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