Chicken Timbales With Red Pepper Coulis

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chicken Timbales:
  • Place ground chicken in food processor and process till chicken is pureed very finely. Set aside.
  • .
  • Preheat oven to 210 degrees. Butter six half cup ramekins very well.
  • 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.
  • Whisk in eggs, salt, freshly ground pepper and nutmeg. Stir in pureed chicken.
  • Spoon mixture into prepared ramekins.
  • 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.
  • While timbales are baking, prepare coulis.
  • Red Pepper Coulis:
  • Puree red peppers in food processor to make a cream.
  • 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.
  • Salt to taste.
  • To serve, smooth a wash of coulis on each plate, unmold timbale and set in center of the sauce. Pass extra sauce.
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