Chicken Timbales With Red Pepper Coulis

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 lb ground chicken
• 3 tablespoons butter, and
• 2 teaspoons butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 2 eggs, lightly beaten
• pepper
• 1/8 teaspoon freshly ground nutmeg
• 4 large red bell peppers, roasted, peeled and seeded
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 teaspoon anchovy paste
• 1 teaspoon extra virgin olive oil
• 3 tablespoons heavy cream

Recipe

• 1 chicken timbales:.
• 2 place ground chicken in food processor and process till chicken is pureed very finely. set aside.
• 3 .
• 4 preheat oven to 210 degrees. butter six half cup ramekins very well.
• 5 in a heavy saucepan, melt the 3 t butter. whisk in flour a little at a time and cook over medium heat until all of flour is incorporated into butter. whisk in milk, stirring until the mixture is thick and smooth, then continue to cook for 5-7 minutes. remove from heat and cool briefly.
• 6 whisk in eggs, salt, freshly ground pepper and nutmeg. stir in pureed chicken.
• 7 spoon mixture into prepared ramekins.
• 8 set in oven on cookie sheet and bake for 30 minutes, then increase heat to 250 degrees for 20 minutes or until a knife in the center comes out clean. take ramekins out of oven and allow to rest briefly.
• 9 while timbales are baking, prepare coulis.
• 10 red pepper coulis:.
• 11 puree red peppers in food processor to make a cream.
• 12 in a small pan, melt the butter, then add garlic, anchovy paste, olive oil and peppers and cook slowly over low heat for about 10 minutes. at the end, stir in cream.
• 13 salt to taste.
• 14 to serve, smooth a wash of coulis on each plate, unmold timbale and set in center of the sauce. pass extra sauce.