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Chicken Basquaise ~ French Fridays with Dorie

September 21, 2012 by susanelester 18 Comments

Rich and flavorful!
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.

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.

Happily simmering on the stove.
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.

Bon Appetit!

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: chicken, French Fridays with Dorie, rice, tomatoes

Comments

  1. Trevor Sis Boom says

    September 21, 2012 at 5:28 am

    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…

    Reply
  2. Laura (Tutti Dolci) says

    September 21, 2012 at 5:46 am

    This looks like my idea of the perfect meal!

    Reply
  3. Cakelaw says

    September 21, 2012 at 8:43 am

    Oooh, I would like to try this with tuna steaks too. Looks delish.

    Reply
  4. Lizzy Do says

    September 21, 2012 at 9:52 am

    Beautifully done, Susan! I’m glad your figured out a good substitution so you could make this one 🙂

    Reply
  5. Monica says

    September 21, 2012 at 9:59 am

    I’m going to try this one!

    Reply
  6. Paula @ Vintage Kitchen says

    September 21, 2012 at 10:01 am

    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!

    Reply
  7. Kathy says

    September 21, 2012 at 10:29 am

    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!

    Reply
  8. Cher Rockwell says

    September 21, 2012 at 10:36 am

    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.

    Reply
  9. Trix says

    September 21, 2012 at 11:34 am

    I love meat in stewy sauces as well – this one is going on the list!

    Reply
  10. Rose says

    September 21, 2012 at 6:40 pm

    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!

    Reply
  11. Nana says

    September 21, 2012 at 6:45 pm

    Your photos are wonderful, really capture the recipe. This seemed to be a winner with almost all the Doristas.

    Have a great weekend.

    Reply
  12. Dessert By Candy says

    September 21, 2012 at 9:39 pm

    Nice choice of peppers. Thanks for the tips on charring them for easier peeling!

    Reply
  13. Amy Andrews says

    September 21, 2012 at 9:45 pm

    Piperade w/everything! Tuna, eggs, chicken — yum. Nice work w/the pepper sub. 🙂

    Reply
  14. Patty says

    September 21, 2012 at 11:35 pm

    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;-)

    Reply
  15. Teresa says

    September 22, 2012 at 12:15 am

    I like your variation with the chiles – it looks fantastic!

    Reply
  16. Betsy says

    September 23, 2012 at 2:07 am

    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.

    Reply
  17. Diane Balch says

    September 23, 2012 at 12:44 pm

    Your piperade has such a beautiful complexity to it. Looks like you cooked the chilies to perfection, lovely.

    Reply
  18. acookingmizer says

    September 25, 2012 at 9:41 pm

    this one was really great smelling, wasn’t it??

    Reply

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