This week’s French Fridays with Dorie recipe (Chicken Basquaise, p 201) was a perfect dish to share with friends a couple of weekends ago when the weather started to turn autumnal. A slow cooked dish it involves chicken cooked in piperade. Piper-what??? Piperade is a traditional Basque dish – according to Dorie in the Washington Post, an “aromatic mixture of onions, peppers and dried Basque seasonings, good enough to eat on its own. It takes about an hour to prepare, and then can be paired with scrambled eggs for Sunday Supper and as a braising sauce for Chicken Basquaise.” Those dried Basque seasonings? Dried Piment d’Espelette. And if you look carefully, the colours (green, red and white) are reminiscent of the Basque flag.
Dorie suggests removing the skins of the peppers to ensure a smooth, creamy texture for the piperade, though I admit to not taking the time to do this. I didn’t much notice it being a problem though I can certainly see if I had
had the time been bothered it would make for a beautiful smooth texture to pair with the chicken.
In any case, this was a pretty and pretty tasty dish that was easy to prepare and was even better the next day. I’ll be making piperade again, for sure.
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