A while ago, I made a piperade tart from the Basque region of France http://atomic-temporary-17826715.wpcomstaging.com/2011/07/14/bastille-day-piperade-tart/. Today, I made a piperade sauce for baked chicken, using the same vegetables that I used for the piperade, but cooking them longer and adding a bit more liquid; think saucy ratatouille.
Chicken with Sauce Piperade
6 chicken thighs
3 tbsp olive oil
1 red bell pepper, cut into coarse cubes
1 green bell pepper, cut into coarse cubes
2 onions, cut into coarse cubes
4 cloves of garlic, thinly sliced
2 round zucchini, cut into coarse cubes
3 tomatoes, chopped
1/2 cup water
1 cup tomato puree
Salt and pepper
Season the chicken thighs with salt and pepper, then brown in the olive oil. Remove the thighs from the pan and set aside. Cook the peppers, onions, and garlic in the same pan until the onions are soft. Add the tomatoes and zucchini, cooking for about 5 minutes. Add the water, puree, salt, pepper, bring to a boil, then simmer for 30 minutes.
Place the browned chicken thighs in a baking pan and cover with the piperade sauce. Bake for 30 minutes in a 375 degree oven. Serve with risotto and green beans.
Wine suggestion: Cote du Rhone