Chicken Basquaise

French Fridays with Dorie – Haiku edition

Chicken Basquaise

Piment d’Espelette:
its fancy chili powder
“made in the Basque style”

Peppers abundant!
with a chicken in the pot
who would dislike this?

Extra pipérade?
You do if you are lucky.
(Scrambled egg topping.)

Chicken Basquaise

Chicken Basquaise

as interpreted by Dorie Greenspan

  • First, make the pipérade from Dorie’s recipe found here.
  • Second, make the chicken from Dories recipe found here.
  • Third, put the pipérade on the chicken or the chicken on the pipérade.
  • Don’t let anyone else have the leftovers because they will be better the next day.

“Chicken Basquaise” was this week’s assignment for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’sculinary tome “Around My French Table”.   Generally we are discouraged from including the recipes in our posts.  Wherever there has been significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers I will either include it here or provide a direct link. Please also feel free to contact me via the link provided on my page if you need any assistance finding French Friday with Dorie Recipes.

Bomb+End+of+Post4

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. I am glad you said the leftovers were better – I didn’t get to eat mine until the next evening.

  2. Picture perfect, Trevor! We suspected the leftovers would be better, but we sent them home with my brother for my sister-in-law to have for dinner when she got home from school. I only wish we’d simmered the chicken longer.

    Have a great weekend!

  3. Leftover stew (and what is this but a pepper stew) is so much better the next day. Your chicken came out great, but I really LOVE your plates! Have a great weekend Trevor.

  4. We have the same plates
    Great minds think alike I guess
    Oh, and the chicken

    I love the top shot
    Pretty pretty piperade
    Nothing not to love!

  5. Wonderful! One of these days, I’ll have to do it Trevor-style and post a haiku ffwD!

  6. Can’t wait for the leftovers… curious how the chili’s warmth will hold up. Nice looking dish and alway an enjoyable haiku.

  7. No leftovers here.
    We ate it all in one go.
    Morning eggs were bland.

  8. No bell peps for me.
    You make me reconsider?
    Pretty, bright colors.

  9. Yes the leftovers were really good!!!

  10. I purposely made the whole recipe for piperade, even though we were only two for dinner, so that I would be sure to have leftovers for my eggs this weekend. Looking forward to it!

  11. Leftovers are best,
    Flavours intensify so,
    Nice for fluffy eggs.

  12. I envy people like you who can write in haikus. And still get the message across. Perhaps one day, when I grow up. :)

    Sigh, should have made more piperade for the eggs. Did you? Have any photos?

  13. Beautiful photos of your chicken basquaise, I’m living vicariously through your FFWD accomplishment this week ;-) I’m imaging this simmering on my stove for dinner tonight;-)
    Have a wonderful weekend;-)

  14. Beautiful presentation…it just pops outta the screen! I should be getting in on this.. =D

  15. This one’s a winner and I’m craving leftovers first!

  16. Trevor, I must compliment you on your photographs – this was not an easy dish to take good pictures of, but you certainly succeeded! Glad you enjoyed this famous French dish so much!

  17. I could have eaten the piperade over rice for days…so yummy! The Doristas are quite a group…answering you in haiku :)

  18. Basque sauce with peppers
    With chicken at night, eggs morn.
    Let’s make it again.

  19. what a great looking plate!

  20. I love your first photo! I was so happy this recipe made so much piperade – I thoroughly enjoyed the leftovers.

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