Roasted Chicken in A Pepper Sauce
Denver Showroom, Dan Marshall
1 4-5 pound chicken*
1 large red bell peppers
1 jalapeno pepper
1 anaheim pepper
1 habanero pepper
1 large red onion
2-3 tbs of thyme
2 cloves garlic
1/3 cup of dry white wine or Madeira for sweet taste
1 lemon
1 lime
4 ounces of sour cream
Step 1
Heat oven to 375 degrees. Take all the veggies and make a rough chop with a goal of having all the veggies cut same size. If you want a hotter sauce, leave the seed in the peppers if you want it milder take the seeds out. Please note that the sauce will be spicy regardless, when you take the seeds out it will be less hot.
Step 2
Clean and remove any unwanted pieces from the middle of the bird. Using a sharp knife to cut out the backbone of the chicken and spread the chicken out on a sheet pan or a broiler pan. The chicken should still be in one piece splayed out in the pan over the veggies. To keep the veggies from burning, make a mound of veggies for the meat to rest on. Roast chicken until an internal temperature of 170 degrees, about 70 minutes.
Step 3
Once the roast in finished, let the chicken rest for about 10 minutes and cut into pieces. While Chicken is resting, take all the ingredients at the bottom of the pan and pour all the pepper mixture into a blender and liquefy, pour through a strainer if a smoother sauce is desired, and bring to a simmer and add sour cream and it is ready to serve
*you can follow the same recipe except rather that using chicken you can use either a pork roast or a turkey breast roast.
