Chicken Basquaise - FFWD

9.20.2012



This recipe for our French Fridays with Dorie group was really easy to make and quite familiar.
This is what is known here as Portuguese Chicken, a casserole dish with peppers, tomatoes and a coarse paprika called pimentón. It´s one of our traditional type of sauces, not only for chicken but also red meat or pasta. I can see now why the name, since it comes from the Basque region. We have a very strong Spanish heritage, so it´s no surprise I´ve seen this combination of flavors since I was a kid.
I was never particularly interested in it though, since I´m not particularly interested in peppers. Though I like them I don´t choose them often. But this turned out very good. The white wine in combination with the chili, both fresh and in powder form, I think is what rounds up this recipe.
It´s a very straight forward casserole. A bit of olive oil is heated and onions, green and red peppers are softened, not browned. Then fresh chopped tomatoes, minced chilis, minced garlic, bay, thyme, salt, pepper are added and gently cooked until everything melds together a bit.


I browned the chicken in olive oil, added the wine and then the red pepper mixture. The recipe specifies that it will have liquid, but it didn´t happen to me. So I added a bit of water, just enough to allow the chicken legs to fully bake before the vegetables browned too much. Well, a wonderful sauce formed in the end, salty and spicy from the chili. Just wonderful.
I didn´t even bother making white rice as suggested to serve it with. I just enjoyed it straight up. And I left the bay leaf in the serving dish, since our tradition says that whoever get the bay leaf has to do the dishes.
 
There´s a version of this that uses eggs instead of chicken. Like scrambled eggs with peppers and tomatoes. A good idea for a healthy and robust breakfast.
The recipe is found in the book Around My French Table, by Dorie Greenspan.


29 comments:

  1. This colorful chicken dish looks very delicious! (one of the reasons that there is wine used..:))

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  2. My brother-in-law is Basque, and I've always loved the flavors from Spain (in this case, the North), so naturally I love the sound of this recipe! Pimenton and chicken are a match made in heaven.

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  3. This is a very pretty dish- love the colors and it all looks so fresh and delicious;-)

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  4. You presented this so beautifully - bright and full of color!
    Lovely.

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  5. SO beautiful, Paula! I love that you didn't over cook your peppers...stunning photos!

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  6. So beautifully done, Paula!! Your dish looks so vibrant and delicious…great presentation and photos!!

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  7. Your dish turned out delicious-looking and vibrant in color. Kudos!

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  8. Your photos are beautiful!

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  9. I love how you cut the peppers. I just chopped them but yours look so beautiful. I love your bay leaf tradition. I left mine in too... just forgot about it. It didn't end up in anyone's plate.

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  10. So pretty and I'm loving the lovely bright colors of your peppers. Great job!

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  11. Looks delicious. And I didn't bother to remove the bay leaf either, probably because my mother never bothered with it. Though we didn't have the dishes tradition. If we had I probably would have tried to avoid that bay leaf like the plague.

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  12. Looks absolutely perfect. The only think I did not peel was the chicken, they were boneless and skinless
    chicken thighs. We loved this one and it definitely is a keeper.

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  13. This chicken is beautifully flavoursome and I think you present it beautifully :D

    Cheers
    CCU

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  14. Bay leaf -> dishes? BEST. TRADITON. EVER. What kind of dried pepper did you use? Is pimenton the same as paprika? Curious mind wants to know.

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    1. Yes, it´s paprika, but it´s not totally ground like you´re used to see.

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  15. I think I might adopt the bay leaf tradition! Your dish looks lovely.

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  16. Yes, I love that bay leaf tradition, as long as I'm not the one to get it! What a beautiful dish. I love the colors.

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  17. Your chicken looks delicious:) Great job. I hope you have a good weekend.

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  18. Paula, looks like you prepared a very colorful Mediterranean dish!

    Have a good weekend!

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  19. Looks fantastic, Paula. Love the idea to make a breakfast version with scrambled eggs instead of chicken too.

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  20. Yours looks very fresh and delicious. I made it a one pot meal, too because fewer dishes makes food taste better!

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  21. Paula - what a wonderful combination of flavors! I can't wait to give this a whirl, especially as I get bored with chicken and am always looking for exciting new ways (like my Moroccan-inspired post last week) to do something with it. ~ David

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  22. love the bay leaf tradition! :)
    it sounds like you didnt sweat your peppers and onions long enough.. they naturally give off a lot of liquid if you cook them low and slow... also you must have added fresh, barely cooked peppers on top to have them looking so stiff and beautiful. :) great job though!

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  23. You photo looks gorgeous, so vibrant and fresh!

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  24. I've never heard the bay leaf tradition before, how fun! It's funny you didn't get much liquid, I think most of mine came from the tomatoes.

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