About this recipe:A simple, yet highly flavoured sauce, made from reducing down red peppers, shallots, white wine and chicken stock. Soured cream is stirred in at the last minute. This coulis goes well with either chicken or fish.
1 tablespoon olive oil
2 red peppers, seeded and chopped
2 shallots, chopped
125ml white wine
125ml chicken stock
125ml soured cream
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Method Prep:10min › Cook:15min › Ready in:25min
Heat olive oil in a frying pan over medium heat. Add red peppers and shallots; saute until soft. Stir in white wine and chicken stock and simmer over low heat until reduced by half.
When the mixture is reduced, stir in soured cream and transfer the mixture to a liquidiser. Puree until smooth. Reheat before serving if necessary.