Chicken with Pepper Sauce and Filled Tomatoes - Kyckling med pepparsås och fyllda tomater

CHICKEN WITH PEPPER SAUCE AND

FILLED TOMATOES

Kyckling med pepparsås och fyllda tomater

Serves 4

1 lb 5 oz chicken thigh fillets

salt, black pepper

1 teaspoon butter

0.4 cup water

1 chicken bouillon cube

0.6 cup cream

2 tablespoon crushed peppercorns,

black, white, rosé and green

1 yellow bell pepper

3½ oz green beans

10 cherry tomatoes

some fresh thyme

1.7 oz arugula, "rocket"

Oven-baked tomatoes:

4 large tomatoes

½ tablespoon olive oil

½ tablespoon balsamic vinegar

salt, black pepper

0.8 cup arugula

3½ oz feta cheese

1 teaspoon honey

3½ oz streaky bacon, diced

Start with the tomatoes. Cut off the tip and scoop out the pulp. Pour on oil and balsamico and sprinkle with salt and pepper. Bake in the oven at 392F for 10 minutes. Chop the arugula and place in a bowl with feta and honey. Heat up a frying pan and brown the bacon for a few minutes. Mix in arugula and feta, spoon the mixture into the tomatoes and bake for another 10 minutes.

Cut the chicken in smaller pieces and flavor with salt and pepper. Heat up a frying pan with butter and brown the chicken on all sides. Pour on water, bouillon and cream and bring to a boil. Add peppercorns and simmer over low heat for 10 minutes.

Cut the bell pepper in pieces and split the green beans. Put all the vegetables in the pot a minute or so before serving. Flavor with salt, pepper and decorate with fresh thyme.

Serve with the baked tomatoes and some arugula on the side.

Enjoy!

Bella