Chicken Basquaise Recipe

1. 1

   Rinse chicken pieces and pat dry with paper towels.

2. 2

   Season well with salt and freshly ground pepper.

3. 3

   Heat oil over medium-high heat in a 3-1/2- or 5-quart casserole or large Dutch oven.

4. 4

   When oil shimmers, add chicken pieces in a single layer (do this in batches) and let cook until very brown, turn, and repeat until pieces are well-browned all over, about 10 minutes per batch.

5. 5

   Remove browned pieces to a plate and set aside.

6. 6

   Discard excess oil and wipe out the pot with paper towels.

7. 7

   Place piperade in the bottom of the pot, top with browned chicken pieces, cover, and bring to a simmer over low heat.

8. 8

   Cook, stirring occasionally (make sure to scrape the bottom of the pot so the sauce doesnt burn), until the chicken is cooked through, about 45 minutes.

9. 9

   Serve on top of steamed rice or potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.