Roasted Red Pepper and Taleggio Chicken

Name: Roasted Red Pepper and Taleggio Chicken
Yield: 4 servings
Cuisine: British
Ingredients: 450 g (1 lb) Chicken thighs (skinless); 4 large Red peppers; 170 g (6 oz) Taleggio cheese (rind removed); 80 ml (1/3 cup) Heavy cream; 2 Shallots (sliced); 1 pat (about 10g) Butter; to taste Salt and pepper; 120 ml (1/2 cup) White wine; a few Basil leaves; to taste Parmigiano Reggiano; as needed Olive oil

Elliot Duncan @Elliotd84

I’ve always loved Italian food, especially the kind of rich, comforting dishes you get in small family restaurants rather than anything overly fancy. This one actually came together by chance after ending up with some Taleggio cheese that needed used, and the creamy, slightly earthy flavour worked perfectly with roasted red peppers and chicken. The idea was just to make something warm, indulgent and full of flavour using simple ingredients, but it ended up feeling like one of those dishes you’d happily order in a little Italian restaurant.

Elliot Duncan @Elliotd84

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Ingredients

4 servings

450 g (1 lb)Chicken thighs (skinless)
4 largeRed peppers
170 g (6 oz)Taleggio cheese (rind removed)
80 ml (1/3 cup)Heavy cream
2Shallots (sliced)
1 pat (about 10g)Butter
to tasteSalt and pepper
120 ml (1/2 cup)White wine
a fewBasil leaves
to tasteParmigiano Reggiano
as neededOlive oil

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Steps

1

Rub oil on peppers, broil on high for 15–17 min, flipping often. Cover, cool, and peel.
2

Pat chicken dry, season, and sear in hot pan with oil: 4 min per side. Remove.
3

In same pan, sauté shallots 2–3 min, deglaze with wine, simmer 2–3 min.
4

Blend peppers with shallot/wine mix, season with salt and pepper.
5

Return sauce to pan, add cream and butter, heat, then add chicken. Top with Taleggio.
6

Bake at 200°C (400°F) for 15 min.
7

Serve with olive oil, Parmigiano Reggiano, black pepper, and basil.