Sautéed Chicken Thigh with Roasted Red Pepper Sauce

Steps

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1. 1
   Cut the red bell pepper into small chunks, halve the cherry tomatoes, and slice the fresh chili pepper. Lightly crush the garlic cloves with their skins on.
   ▶ ≈0:30
2. 2
   Line the oven rack with foil. Place slower-cooking vegetables (garlic and chili) in the hotter back of the oven, then add red pepper, and finally tomatoes. Drizzle with olive oil and roast until vegetables are soft, lightly golden, and fragrant.
   ▶ ≈0:54
3. 3
   Squeeze out the roasted vegetables (especially the garlic cloves) into a blender, add heavy cream, and blend until smooth. Season with salt and black pepper to finish the roasted pepper sauce.
   ▶ ≈2:00
4. 4
   Cut cabbage against the grain for better texture. Keep the blade steady by gently pressing the leaf, and use a proper grip technique. Add salt and let it release water, then squeeze thoroughly dry.
   ▶ ≈2:36
5. 5
   Cut the carrot into matchsticks and add to the cabbage. Prepare the slaw dressing by mixing mayonnaise, yogurt, Dijon mustard, and honey together, then season with black pepper and cilantro if desired.
   ▶ ≈3:12
6. 6
   Toast the baguette pieces in a skillet or oven until golden brown. Using a skillet gives faster browning.
   ▶ ≈4:10
7. 7
   Heat a skillet over medium heat. Season the chicken thigh with salt, pepper, and rosemary. Place skin-side down and gently press with a tool to ensure skin makes full contact with the pan, frying until very crispy. Flip and cook until the meat is fully cooked through.
   ▶ ≈4:36
8. 8
   Plate the sautéed chicken, cabbage slaw, toasted bread, and roasted pepper sauce together. You can arrange whole or slice the chicken first.
   ▶ ≈5:16