Deboned chicken thighs on green bell peppers and chimichurri

Have you seen the movie Julie & Julia with Meryl Streep as the famous chef and cookbook author Julia Child and Amy Adams as the food blogger Julie Powell? Do you remember the final recipe Julie cooks – Pâté de Canard en Croûte – and her successful attempt to debone a duck? Yesterday, I successfully managed to debone chicken thighs. And I am very proud.

I served my juicy, deboned chicken thighs on a smooth green bell pepper puree topped off with a hot chimichurri.

Start with the green bell pepper puree. Cut the bell peppers in half, core them and roast them for 1 hour in a 180° C hot oven.

Prepare the chimichurri by chopping fresh parsley, oregano and thyme as well as chili, shallot and garlic. Mix with extra-virgin olive oil, lime juice, fleur de sel and black pepper.

Continue with the chicken thighs. Debone them or ask your butcher to do it for you. It is not that complicated, though, and there are really helpful tutorials online. I consulted How to debone a chicken leg – Now You’re Cookin’ with Manitoba Chicken. Save the bones for later and turn them into a wonderful broth.

Season the meat side of the chicken thighs with salt and fold the thighs into rolls and fix with cooking string. Fry them all around in a hot pan. When golden, reduce the heat, add some white wine and water and let simmer for 10 to 15 minutes.

By now your bell peppers should be done. Peel them (optional) and taste with fleur de sel and black pepper. Add cream cheese and puree until smooth.

Cut the meat in thick tranches. Serve on the green bell pepper puree and top with chimichurri.

I served this dish as a secondo piatto in my green springtime menu.

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