Method

1. Heat the oil in pan and the shallots and stir for a minute.
2. Deseed, peeled and chopped red pepper to the pan stir for 10 minutes or until it becomes tender.
3. Add salt and pepper to it.
4. Add wine and cook till wine gets reduced to 30 to 40 %.
5. Add the chicken stock to it cook till the sauce gets cooked half away.
6. Puree the sauce in a blender to a very smooth texture.
7. Add the heavy cream to it and serve hot.