its fancy chili powder
"made in the Basque style"
Peppers abundant!
with a chicken in the pot
who would dislike this?
You do if you are lucky.
(Scrambled egg topping.)
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.
![sis. boom. [blog!] by Trevor Kensey](http://2.bp.blogspot.com/-kRhAC2xV5MM/UN83x485tdI/AAAAAAAAStk/-JjyU2bhdJo/s1600/SisBoomBanner12%2Bwith%2BFAIR%2Baward.jpg)
I am glad you said the leftovers were better - I didn't get to eat mine until the next evening.
ReplyDeletePicture 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.
ReplyDeleteHave a great weekend!
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.
ReplyDeleteWe have the same plates
ReplyDeleteGreat minds think alike I guess
Oh, and the chicken
I love the top shot
Pretty pretty piperade
Nothing not to love!
my dearest miss Trix,
Deleteso much we share in common
not just those nice plates
Wonderful! One of these days, I'll have to do it Trevor-style and post a haiku ffwD!
ReplyDeleteIf you did haiku
Deleteyour blog would reek of class and
I would be honored
Can't wait for the leftovers... curious how the chili's warmth will hold up. Nice looking dish and alway an enjoyable haiku.
ReplyDeleteNo leftovers here.
ReplyDeleteWe ate it all in one go.
Morning eggs were bland.
Forgot leftovers?
DeleteYou may have missed the best part.
Would you make again?
In a heartbeat, yes!
DeleteI prefer sausage over
Chicken, though. Next time.
No bell peps for me.
ReplyDeleteYou make me reconsider?
Pretty, bright colors.
Red, yellow or green?
DeleteNot all peppers are the same
I kinda love all.
Yes the leftovers were really good!!!
ReplyDeleteI 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!
ReplyDeleteLeftovers are best,
ReplyDeleteFlavours intensify so,
Nice for fluffy eggs.
Eggs and other stuff
DeleteDore doesn't have all ideas
how 'bout on salmon?
I envy people like you who can write in haikus. And still get the message across. Perhaps one day, when I grow up. :)
ReplyDeleteSigh, should have made more piperade for the eggs. Did you? Have any photos?
The pipérade eggs
Deleteescaped the camera lens
we ate them too fast.
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;-)
ReplyDeleteHave a wonderful weekend;-)
Beautiful presentation...it just pops outta the screen! I should be getting in on this.. =D
ReplyDeleteThis one's a winner and I'm craving leftovers first!
ReplyDeleteTrevor, 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!
ReplyDeleteI didn' think I'd find a photo of this one to like but I was pleasantly surprised by the one here that I took the next day. I forget you can do that sometimes.
DeleteI could have eaten the piperade over rice for days...so yummy! The Doristas are quite a group...answering you in haiku :)
ReplyDeletea highlight for me
Deleteev'ry week I'm astonished
when they write haikus!
Basque sauce with peppers
ReplyDeleteWith chicken at night, eggs morn.
Let's make it again.
again and again
DeleteDoes the pipérade keep long?
Um, like forever?
what a great looking plate!
ReplyDeleteI love your first photo! I was so happy this recipe made so much piperade - I thoroughly enjoyed the leftovers.
ReplyDelete