Roasted Chicken with Red Thai Curry Beurre Blanc & Roasted Red Pepper Rice Pilaf

Preheat oven to 350 F.

Season chicken breasts and thighs with the Madras curry powder. Heat the oil in a medium pan over medium high heat. Add chicken skin side down. Cook until skin is browned and crispy, 5 minutes. Flip and cook the other side for 4 minutes. Don’t clean your skillet yet—you’ll use it in a second. Remove chicken from the skillet to a foil lined sheet pan and finish cooking it in the preheated oven for 10 minutes. Remove chicken from the oven and cover it with foil until ready to serve.

Meanwhile in the same skillet add chopped shallot and garlic, and cook over medium high heat for 1 minute. Add the white wine and scrape the brown bits off the bottom of the pan while you heat it up. Add the curry paste and mix until smooth. Continue to heat and reduce liquid until 2 tablespoons are left in the pan. Don’t over reduce. Turn heat off. Slowly add butter, one cube at a time into the pan. Whisk until fully incorporated. The sauce shouldn’t get too cold so turn heat back onto low if needed. Once all the butter is added strain the sauce through a fine mesh sieve into a serving bowl. Add basil and stir to combine. Keep warm or serve immediately.

For rice pilaf: Heat oil in a medium pot over medium heat. Add chopped onion and cook for 2 minutes or until soft and translucent. Add red peppers and stir to combine and heat through. Add one cup of rice and stir it into the onion mixture. Add chicken stock and bring to a simmer. Turn heat down and cover pot. Cook for 20 minutes or until rice is cooked. Fluff with a fork and serve.