Ingredients

• 3 large bell peppers (capsicums)
• 5 chicken thighs
• 7oz – 200g button mushrooms
• 1 red onion
• 2 cloves of garlic
• ½ cup white wine
• 1 cup chicken stock
• 1 tsp smoked paprika
• ½ to 1 tsp cayenne pepper (to taste)
• Salt
• 1 medium bowl of baby spinach leaves
• Half cup heavy (thickened) cream
• Half cup olive oil

Steps

• Step 1

  On a baking pan, (you can line with foil) place three bell peppers upright. Place in preheated oven at 30 min at 350°F – 180°C and roast for 40-45 minutes. Remove and place in a bowl or anything with a lid. Cover and leave for 30 minutes.

• Step 2

  Slice the mushrooms in fairly thick slices and sauté in a frying pan with a little olive oil. Set aside once nicely brown.

• Step 3

  Trim off any fat off the chicken thighs then cut in 2 or 3 pieces. Sprinkle with smoked paprika and cayenne pepper. Place the same pan on high heat with olive oil and sauté the chicken until nice and brown on each side. Set aside once cooked.

• Step 4

  Peel and chop the red onion finely. Place in the same pan on low heat, add the minced garlic and gently cook until a little brown. Add extra oil if required. Deglaze with white wine then add chicken stock. Reduce by half.

• Step 5

  For the bell peppers, remove from bowl and peel off the skins. They should remove easily. Take out the core, tear them apart and scrape away any seeds. Keep one or two slices to for later. Place the rest in a blender along with the onion and wine reduction. Blitz on high until velvet smooth.

• Step 6

  Pour bell pepper sauce into the same pan on medium heat. Add the cream and return the chicken and mushrooms. Slice into strips the roasted bell peppers set aside. Add to the sauce, mix well, taste and adjust for seasoning with salt and cayenne pepper. Leave to simmer very gently for 3-4 minutes.

• Step 7

  Chop up the baby spinach in medium coarse size and add to the sauce mix. Mix well and serve.

Little Tips

Great with pilaf rice, see my recipe.