Chicken Basquaise is the opposite of convenience food. The pipérade alone cooks for about an hour, once all the chopping of vegetables is done. When the chicken is added, dinner is still forty minutes away. All that time is worth it and not just because you can get most of the dishes done while you’re waiting for the chicken to slowly stew in the pipérade.
The flavours intensify over those two hours, creating a broth that no packaged food could hope to match. When you slowly cook peppers and onions, tomatoes and even chiles, you create sweetness that’s not cloying against the richness of the chicken and its juices.
I skipped the green peppers in favour of red, yellow, and orange. I also substituted a quarter cup of sherry for the white wine and a less exalted chili powder for the piment d’Espelette. I think the end result was still quite faithful to the original.
I also set aside two cups of the pipérade to use with scrambled eggs at breakfast, as Dorie suggests in her Bonne Idée. The sauce was just as delicious with eggs as it was with chicken. With turkey bacon on the side and a stack of toast (a toasted gluten-free bagel, in Kevin’s case), it might be my new favourite breakfast.
You can find many other blogged descriptions of this week’s FFWD recipe here: Chicken Basquaise
Peppers are not my thing really, but this turned up delicious. I love your use of yellow! Have a great weekend!
I love piperade with eggs – what a fun use of extras. I bet the sherry gave it a nice kick!!
Everyone did such a lovely job with this, that I am left feeling very guilty about my lack of bell pepper love
The sherry was a nice touch.
Your dish looks delicious. I haven’t made the eggs yet, but the chicken has been tasty!
It certainly took a while, but you are right, the flavors blended nicely. And you are right! A tidy kitchen!!! Have a great weekend!!!
Everyone commented on how long this dish took too cook… I think sautéing up some peppers and chicken wouldn’t be a two hour ordeal… I really wish I had the eggs the next day yours look wonderful.
Your chicken basquaise looks delicious and now I’m craving those eggs you made for breakfast- I’m going to have to head for the farmers market tomorrow and pick up some peppers;-)
Have a wonderful weekend Teresa;-)
Your chicken looks delicious:) I need to try it with scrambled eggs. I hope you have a nice weekend:)
Teresa, no sauce left in our house and now that you wrote about your wonderful breakfast, I really regret not having any leftovers to try with scrambled eggs, and toast and bacon – but I am glad that you enjoyed this dish so much, I do agree, it was fun to prepare.
Have a nice weekend!
This was a surprise hit for me, and it sounds as if you enjoyed it too.
I would love to do this again with the eggs, unfortunately there are no leftovers. Yours looks
great, I love the colorful peppers. I have never ever purchased a yellow or orange pepper,
maybe the next time I prepare this dish I will try that. Have a wonderful weekend.
It certainly did take and awfully long time but we enjoyed the end result. Now I’m looking forward to enjoying the leftovers with eggs tomorrow morning.
I will remember to use sherry instead of subbing a too sweet wine that I did not like. Your dish looks delicious! We also had some of the piperade with eggs this morning- very tasty!
The colors with your red and yellow peppers are vibrant! I bet the piperade was very good with eggs. I’ll be making this again.
I think the sherry is a great idea, plus a little nod to the Spanish side of the Basque. I love how your wax beans complement the color of the peppers. I’m having eggs and piperade for breakfast tomorrow, so I’m glad to know you give it a good review.
hehe, I used that time to clean my kitchen and tidy a bit!
Looks incredible!
I don’t like green peppers, good idea with the yellow peppers! Will have to keep that in mind.
And the eggs look fantastic!
I froze some of the peppers to cook with eggs. I’m glad to hear how good it was! Beautiful dish.
Seeing these pictures makes me want to make this all over again!