Equipment
Ingredients
Vegetable Base
- 30 ml olive oil
- 700 g bell pepper, cored, seeded, cut into thin strips
- 100 g onion, thinly sliced
- 6 g garlic, finely chopped
- 2 g salt
- 1 g black pepper, freshly ground
- 240 ml canned tomatoes
- 1 g saffron stems
Chicken and Finishing
- 30 g butter
- 4 chicken breast
- 6 g shallot, finely chopped
- 60 ml white wine
- 60 ml chicken stock
- 12 g parsley, finely chopped
Nutrition (per serving)
Method
Heat the olive oil in a skillet over medium-high heat.
Add the peppers, onions, garlic, salt, and pepper to the skillet. Sauté for 3 minutes until the vegetables are crisp-tender.
Stir in the crushed tomatoes and saffron. Cover the skillet and simmer for 10 minutes.
In a second skillet, melt the butter over medium heat. Season the chicken breasts with salt and pepper.
Add the chicken to the second skillet in a single layer. Cook for 4 minutes per side until lightly browned.
Lower the heat and continue cooking for 5 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
Move the chicken to a warm platter and set aside.
Add the shallots to the skillet used for the chicken. Cook until softened but do not allow them to brown.
Pour the white wine into the skillet. Use a wooden spatula to scrape the browned bits from the pan bottom and reduce the liquid until almost evaporated.
Add the chicken stock and cook until the liquid is almost completely reduced.
Return the chicken and any juices to the skillet. Add the pepper and tomato mixture. Bring to a simmer and stir in the chopped parsley.
Serve the chicken and sauce immediately.
Chef's Notes
- For optimal flavor, use high-quality saffron threads. If using saffron substitutes like turmeric, be aware that the flavor profile will be different, and you'll need to adjust the quantity for color and taste.
- Don't overcrowd the skillet when searing the chicken. This ensures a beautiful golden-brown crust rather than steaming the chicken, which can lead to a less appealing texture.
- Deglazing the pan after searing the chicken is crucial for building flavor. The browned bits (fond) stuck to the bottom of the pan are packed with taste and will form the base of your sauce.
- The success of this dish relies on the quality of your bell peppers. Use a mix of colors for visual appeal and a slightly varied sweetness. Ensure they are cooked until tender-crisp, not mushy.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Peppers may soften significantly upon thawing.
Reheating: Reheat gently in a covered skillet over low heat with a splash of water or stock to maintain moisture.
