FFWD – Chicken Basquaise

Chicken Basquaise garnished with yellow bush beans.

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.

Simmering 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.

Browning the chicken thighs.

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.

Pipérade and eggs.

You can find many other blogged descriptions of this week’s FFWD recipe here: Chicken Basquaise


20 thoughts on “FFWD – Chicken Basquaise

  1. 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.

  2. 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!!!

  3. 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;-)

  4. 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!

  5. 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.

  6. 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!

  7. 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.

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