Chicken Thigh Piperade

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 Piperade

Recipe by DrewCourse: MainCuisine: Basque, FrenchDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

10

minutes

A spicy French/Basque braised chicken dish with peppers and onions.

Ingredients

  • 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

Directions

  • 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.

Notes

  • Serve with crushed, boiled new potatoes sprinkled with herbs.

3 Comments

  1. Nadine Pohowsky

    Why do I have to heat the oven if the chicken is cooked on the stove.

    • The dish is started on the stove, but finished in the oven (Step 10). It helps give the skin a great texture and cook the chicken gently. I also find it keeps me from burning things if I get distracted (which I often do 🙂 )

  2. I made this last week and it was delicious. Easy to do and I enjoyed cooking it. Only issue was I didn’t have an oven safe pan big enough so I tossed it in a casserole dish to finish in the over. Worked well. Thanks for the recipes!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.