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
Looks wonderful and boy do I miss gas burners.
I know. I really hated it when my mother went all modern and changed to an electric stove. But since my mom’s house, I have always cooked on gas, with the exceptions of a few very silly missions overseas who insisted on supplying the houses with electric ovens when there was no reliable electricity supply. I won’t name them, but you know who you are.
Oh wow, this looks great. I’m making my parents, during our upcoming kitchen re-fit, get a gas stove… I can’t wait… I hate electric cookers.
It does look wonderful but your words reminded me that i must make ratatouille tonight so i must get picking! c PS your stove top looks very clean!
I have a stove cleaner who comes once a week 🙂
Rosemary, your photography is just beautiful. I got a new camera last week and am learning how to use it. Will be observing the lighting, composition of photos here, while copying recipes. Your level of aesthetic presentation is something for an inexperienced photographer to aspire to.
Thank you Fay. Check out the man who taught me everything I know, Roger Stowell,at http://www.camerahols.com. Before I took the 5 day course with him, I didn’t even know how to mount my camera on the tripod 🙂
Chicken and peppers are one of my favorite combinations!! I am glad you posted this!!
This I will be making, it looks so delicious. I love your pictures and the dinnerware that you use….RaeDi
Thank you RaeDi. I find my dinnerware in used item stores and sometimes in the supermarkets.
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I love Cote du Rhone, I love chicken! … this is an excellent post! pics are really palpatable!