Chicken Piperade originates in the Pays Basque, the predominantly Basque region of Southwestern France, whose culture straddles the border between France and Spain. The flavors and preparations are at once French, Spanish, and of course, Basque. This simple combination of dried hot pepper, red onions, fresh sweet peppers, and tomatoes melts into a sweet and spicy sauce that pairs well with rice or boiled potatoes. Best of all, it is a simple dish that can be made easily for a quick weeknight meal but is so rich and gorgeous, it could easily be the centerpiece of a wonderful dinner party.
Chicken Thigh PiperadeCourse: MainCuisine: Basque, FrenchDifficulty: Medium
A spicy French/Basque braised chicken dish with peppers and onions.
4 bone-in, skin-on chicken thighs
1 red bell pepper
1 yellow bell pepper
1 tsp Espelette pepper Or 1 tsp sweet paprika + ¼ tsp cayenne pepper
2 large cloves garlic
1 large red onion
2 cups chicken stock
1 small can tomato sauce
1 small sprig thyme
1 tsp kosher salt
- Preheat your oven to 350°.
- Core, seed, and julienne the bell peppers.
- Peel, trim, and radial slice the onion.
- Peel and slice the garlic into thin slivers.
- Generously season the chicken pieces with salt and Espelette or paprika mixture.
- Sear the chicken skin-side down, cooking until the skin is well browned, and then remove from the pan.
- Add peppers and onions, cooking in the rendered fat until softened and slightly browned.
- Add tomato purée, thyme, and chicken stock.
- Return the chicken to the pan, skin-side up.
- Return the pan to a simmer, then move the uncovered pan to the oven. Cook for 30 minutes or until sauce is thickened and the chicken is nearly falling off the bone.
- Serve with crushed, boiled new potatoes sprinkled with herbs.