Chicken Pipérade
By Tested and perfected in the Sur La Table kitchen
Chicken Pipérade
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
- ¼ cup all-purpose flour
- Sea salt and freshly ground black pepper
- 4 bone-in, skin-on chicken thighs, trimmed (about 1 ½ pounds)
- 2 tablespoons vegetable or canola oil
- 2 medium yellow onions, thinly sliced
- 4 garlic cloves, minced
- 4 red and green bell peppers, seeded and sliced into ½ inch strips
- 1 tablespoon tomato paste
- 2 teaspoon Piment d’Espelette or hot paprika
- ½ cup dry sherry or dry white wine
- 28 oz can crushed tomatoes
- 1 tablespoon granulated sugar
- 2 tablespoons minced fresh flat-leaf parsley leaves
This braised dish originates in the Basque region of Spain and combines peppers, onions and tomatoes to create fragrant, soul-warming stew. Save some for tomorrow, the flavors will intensify as they marry. Serve with crusty bread, rice or roasted potatoes.
To sear chicken: Pat chicken dry with paper towels. Sprinkle flour onto a plate and season generously with salt and pepper. Dust each piece of chicken in seasoned flour. To a large saucepan or skillet with a lid set over medium-high heat, add the oil. When oil is shimmering, carefully add the chicken, skin side down and sear until golden brown, about 4 minutes. Using tongs, flip the chicken and sear on other side. Transfer chicken to a plate.
To prepare piperade: Return the skillet to the stove over medium heat. Add the onions, garlic and peppers and cook until tender, about 5 minutes. Add the tomato paste and Espelette and cook until fragrant, 1 minute. Add the wine and deglaze the pan, scraping up the browned bits. Add the crushed tomatoes and sugar and bring to a boil. Add the seared chicken back into the pan, reduce to medium-low heat and cover. Stir and flip the chicken regularly so the ingredients do not burn. Continue to cook until the chicken is tender, about 25 minutes. Taste and adjust seasoning with salt and pepper.
To serve: Transfer chicken to warmed dinner plates and top with parsley; serve immediately.
To sear chicken: Pat chicken dry with paper towels. Sprinkle flour onto a plate and season generously with salt and pepper. Dust each piece of chicken in seasoned flour. To a large saucepan or skillet with a lid set over medium-high heat, add the oil. When oil is shimmering, carefully add the chicken, skin side down and sear until golden brown, about 4 minutes. Using tongs, flip the chicken and sear on other side. Transfer chicken to a plate.
To prepare piperade: Return the skillet to the stove over medium heat. Add the onions, garlic and peppers and cook until tender, about 5 minutes. Add the tomato paste and Espelette and cook until fragrant, 1 minute. Add the wine and deglaze the pan, scraping up the browned bits. Add the crushed tomatoes and sugar and bring to a boil. Add the seared chicken back into the pan, reduce to medium-low heat and cover. Stir and flip the chicken regularly so the ingredients do not burn. Continue to cook until the chicken is tender, about 25 minutes. Taste and adjust seasoning with salt and pepper.
To serve: Transfer chicken to warmed dinner plates and top with parsley; serve immediately.