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| Rich and flavorful! |
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| I roasted the Anaheim and Pasilla Chiles to make them easier to peel. |
This week’s French Fridays with Dorie challenge is for Chicken Basquaise. I was so happy to return to the types of recipes I like best from Around My French Table: meats simmered in vegetable-rich sauces. This chicken dish is flavored with onions, peppers, tomatoes, and Basque seasoning. The recipe was featured in two parts in the Washington Post. It takes time, but we were able to make it after work, as written.
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| The beginnings of the Piperade… |
It smelled amazing as it cooked, but I think we would have liked it better if we had allowed it to simmer for another hour so that the chicken would have absorbed more flavor from the sauce, known as piperade, and been tender enough to fall off the bone.
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| Happily simmering on the stove. |
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| We enjoyed this dish with a Viognier Marsane from d’Arenberg in Australia |
Since I can’t eat bell peppers, we used Pasilla and Anaheim Chiles and the flavor was just great. And, we used Thyme and Cilantro fresh from our garden. The sauce was great with the rice, too!
We’d like to try this again with Tuna Steaks. as mentioned by Dorie.
I bet this was fantastic with the depth of the Pasilla and Anaheim Chiles! I’ve already been requested to make this again. I made it close to the book so next time I’ll shake it up like this for sure. Great job! Mmm…
This looks like my idea of the perfect meal!
Oooh, I would like to try this with tuna steaks too. Looks delish.
Beautifully done, Susan! I’m glad your figured out a good substitution so you could make this one 🙂
I’m going to try this one!
I had the same thoughts Susan about the recipes! Here it´s a very known dish but it´s made as a casserole/stew: everything simmers together. I like the idea of different chiles instead of peppers. Have a great weekend!
Gorgeous looking dinner, Susan! I have been out of town so much this week, and trying to get ready for our trip down south, I just couldn’t get this one done. Your photos have inspired me to get it done this week…love you modifications…sounds so delectable!
Very lovely, Susan.
Peppers are a funny thing – I like most, except for the bell. And, of course, this dish centered around them. You figured out a good substitution.
I love meat in stewy sauces as well – this one is going on the list!
Oh yum, that pepper combo sounds fantastic. I wish I’d been able to find more variety, but instead I found myself at the small local grocer which is open late enough for me to make it after work. Next time!
Your photos are wonderful, really capture the recipe. This seemed to be a winner with almost all the Doristas.
Have a great weekend.
Nice choice of peppers. Thanks for the tips on charring them for easier peeling!
Piperade w/everything! Tuna, eggs, chicken — yum. Nice work w/the pepper sub. 🙂
I wish I could pull up a chair at your table- I would love a plate or even a taste of this chicken basquaise- sadly did not make it this week, it’s on my list to make though;-) Have a wonderful weekend;-)
I like your variation with the chiles – it looks fantastic!
Your chile peppers sound even more interesting than the original. I keep thinking of new things to do with the piperade. I loved this recipe.
Your piperade has such a beautiful complexity to it. Looks like you cooked the chilies to perfection, lovely.
this one was really great smelling, wasn’t it??