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.
3 C. Bell Peppers (about 4 each), diced
1 C. Onion, diced
1 Tbsp. Garlic, minced
1 C. White Wine
2 C. Chicken Stock
1/2 tsp. White Pepper
1/4 tsp. Salt
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.