Chicken Piperade is a traditional main course from the Basque country. My version of the dish, invented out of necessity when I could not find certain ingredients at local markets (thank you, “panic shoppers”), is, I promise you, even better-tasting than the classic version. You might like to make this simple sumptuousness for dinner tonight. The recipe:
Make ahead note: Piperade — a simple saute of bell peppers, onion, garlic and thyme — can be made well ahead of time! It freezes perfectly well. I made a double batch last week, and filmed the how-to. Click here to watch.
Chicken Piperade: Le Video!
Are you ready? Click the “play” arrow above to watch Chatty Kevin make Chicken Piperade. Then scroll down for the printable.
Think you’ll give this glorious goodness a go? Talk to me in the comments field below. And if you make the dish, then by all means post your review and give it the stars it deserves!
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- A large skillet with a lid for the bell pepper ("piperade") mixture
- A tall, oven-proof baking dish, such as a 5-quart Dutch oven or braising pan with a lid
For the piperade:
- 2 tablespoons olive (or vegetable) oil
- 4 large, colorful bell peppers, cut into julienne strips
- 1 medium onion, thinly sliced into half moons
- 1 or 2 cloves of garlic, minced
- Salt and black pepper -- a pinch of each
- 1 teaspoon dried thyme leaves
For the chicken:
- 2 tablespoons olive (or vegetable) oil
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (or to taste)
- 4 large or 8 small chicken bone-in, skin-on chicken thighs
- A splash of dry French vermouth (or dry white wine)
- 1 (6-ounce) can plain tomato paste
- A splash of balsamic vinegar
- Optional garnish: coarsely chopped flat-leaved parsley
Make the piperade:
- Put the peppers, onion and garlic in a large bowl; toss to mix. Tip the oil into a large skillet set over medium-low heat. Add the pepper mixture to the skillet, and dust with the salt, pepper and thyme. Toss with a spatula to insure all ingredients are coated with oil. Cover the skillet, and let the veggies sweat until tender-crisp -- about 5 minutes. Remove from heat.
Brown the chicken:
- Preheat the oven to 350°F. Place the Dutch oven or braising pan over medium heat. Add the oil, swirl the pot to coat the bottom, and then sprinkle the salt and pepper all over the oil. When the oil is hot, add the chicken, skin-side down. Let the chicken sit until richly browned -- 2-4 minutes per side. Transfer the chicken to a plate.
Deglaze the Dutch oven and make the sauce:
- Tip the vermouth into the hot Dutch oven, and immediately reduce the heat to "low." As the liquid boils, scrape up, with a wooden spatula, any bits that have stuck to the bottom of the pot. Add the tomato paste and vinegar, and stir them together with the spatula.
Assemble and bake:
- Pour the piperade into the Dutch oven, and toss it about to coat with the tomato paste and vinegar. Off heat, arrange the chicken thighs on top of the piperade. Cover the pot, and bake in the preheated oven for 30 minutes. Before serving, garnish with the (optional) parsley.
just purchased chicken and this looks like a way to use it for a healthy and gratifying meal… thank you and looking forward to the gardens for the next year
Thank you for keeping us entertained during this time of pandemic. Cooking is my go to to handle stress in a positive way. Now off to the freezer to see what I can find to entertain myself.
Luckily I have all the ingredients to make this dish today, but I’m wondering if your Le Creuset’ dutch ovens have lost the smoothe enamel finish on the bottom. Food sticks to it until I deglaze. I’ve cleaned them using baking soda but the smoothe finish has disappeared. I am hoping you might have the trick to restore them to their natural beauty. Thanks, Kate
J A says
We would like to see Tiger!
Lucinda Reams says
I am looking forward to trying this recipe. Thanks so much for your great recipes and cooking tips.
Carol Maiello says
Kevin-my heart nearly stopped when you said you were ending your postsThankyou for your humor and sweet caring-Love you ❤❣❤
Sheri Wentland says
making this tonight! Thankfully I took chicken thighs out of the freezer last night.
kath parran moriarty says
DO NOT scare us like that!
This is in the wrong place, but FYI: Tried the garbanzo brownies, to critical acclaim. They taste better the next day AND they freeze nicely, individually wrapped for portion control. (!)
mary m says
hi Kevin, ‘so glad you are not hanging up your dancin’ shoes just yet!!!
We are on lockdown in Canada too, and we just bought a small freezer, so hoping you will post some freezer-friendly casserole-type meals to make sure we stay home for the duration.. as hubby and I are among the more vulnerable population.
Wondering if this chicken piperade fits the bill?, I know the piperade does. Also Would like to make this with boneless chicken thighs.. I am sure that will do??
Mary, St. John’s Newfoundland
Diane Luther says
Kevin, I always enjoy watching you cook and I love your upbeat attitude ! Thanks for another great chicken recipe.
T. Sophia says
This looks delicious ! Trying tonight. All ingredients already in-house:) Thank you !!
We are in upstate New York so we aren’t too far from you. We are in lock-down as others who are “older/aged” are. I hate the word elderly but I have come to realize that’s what we are–not in our spirits, tho. lol This recipe sounds wonderful. I don’t have many peppers but I do have some frozen chopped peppers with onions (left over from an app) and I might try this recipe next week, cooking the mixture down a bit after thawing and draining. We love onions and peppers on just about anything. I was watching your video and said to you “Kevin, turn down the heat!” just before you said you needed to turn the heat down. I loved it but I bet you didn’t hear me. Stay safe and we all will, too. We must obey those who tell us that is the way to get through this situation. It’s not too much to ask. Cooking/baking is my go-to, as well, so I am fattening my hubby up at the moment. Smile
This dish looks great and easy. Definitely on my “what to cook” list!
Laura Hayes says
Hi Kevin, greetings from Maryland. We are on lock down too. I did venture out to the grocery store because all the pick up and delivery times are taken. I wore gloves! No fresh chicken to be found. No rice and barely any pasta. No toilet paper or paper towels and no thermometer probe covers. God help us all!
Looks like an easy and oh so tasty dish. Can’t wait to try it. Sadly no chicken thighs in my freezer, but I have the wine – both colors. I’ll just start with that. Thanks for not hanging up your hat just yet. Always enjoy your blog.
The chicken looks delicious! Today at the grocery store in Maryland there were only boneless chicken breasts, so I will try the recipe with chicken breasts. Luckily, the other ingredients are on hand. Thanks for your wonderful website. Sherry
I made it tonight and it was wonderful. I couldn’t believe I had all the ingredients. I guess it was “meant to be” I’m in Vermont and we are social distancing and have been for the last week two weeks. I feel so fortunate to live in the country where we can take long walks through meadows and woods. Please everyone stay safe
Theresa Velasquez says
Thank you Kevin from Gallina, NM. This looks very delicious. I don’t have chicken with bone but I am sure it will still be very tasty. I enjoy cooking your recipes.
This dish looks perfect for the up and down weather here in Chicago. I love cooked peppers. Your website is always interesting and useful. Thanks for your enthusiasm and expertise, especially
when we need connection crucially.
Hi Kevin. Our house-sitting opportunity in the Basque region for May and June has dried up with the pandemic. We were so looking forward to the great food and wine of the region. But, as usual, you came to the rescue. This was fantastic and so easy. Plus I have two bags of piperade in the freezer. Thank you Kevin. And if we knew how to Twitter, my husband said the hashtag would be #fedbykevin!
My husband’s reaction to this dish was “WOW, this is delicious”. Thanks for this recipe and all your other tips and recipes.
Stay well in this difficult time,
Donna Korkus says
This is an excellent recipe, as all of yours that I have tried.
Had enough for (2) meals, and it was just as great the following 2nd time around.
I had saute’ green beans, garlic mashed, and salad.
Stay healthy, & safe
Happy Easter to you and the Silver Fox..
Love your site
Bolton Landing, New York
Leah J. says
Your recipes are wonderful and unique. I made the Chicken Piperade for tonight’s dinner using 8 chicken thighs and I doubled the piperade. It was easy and fun to make. I think everyone will love it.
I also made the blueberry buckle last week and it was delicious. I really like that your recipes are all time favorites with the exact ingredients listed. As you know, in many recipes people tell you to just wing it or they tell you to add a pinch of this and a pinch of that. My Aunt makes delicious cobbler that no one can duplicate because she tells you to add a few handfuls of blueberries and enough sugar to cover the top of them…hmm, well how much is that exactly? Anyway I appreciate your tried and true recipes with exact measurements.
Kevin Lee Jacobs says
Hi Leah – Thank you. I’m so glad you enjoyed both the piperade and the blueberry buckle!