2 whole chicken halves or 4 boneless chicken breasts
1 red, yellow and green bell pepper
2 jalapeno peppers
2 cloves of garlic
2 c. white wine
½ c. vinegar
1 bay leaf
2 tbsp. heavy cream
½ lb butter at room temperature
Salt and pepper to taste
Grill chicken on direct side.
Remove stems and seeds from peppers. Peel shallots and garlic and place on indirect side with peppers. Smoke over hickory pellets at 225°F for 1 hour. Remove from smoker and allow to cool. Rough chop and set aside. In a sauté pan, combine white wine, vinegar, bay leaf and pepper mixture. Reduce by half. Add cream and reduce again by half. Remove bay leaf, then remove pan from heat. Add butter in small amounts using a whisk. Season with salt and pepper.
Place grilled chicken on plate and cover with white wine sauce (garnish with sprig of cilantro if desired).