![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2011/05/b0d7a-biarritz.jpg?w=320&h=213)
What does this particular dish have to do with Vikings, real estate, Princess Eugenie, Queen Victoria, Edward VII, and the Grand Casino? As my parents would often say “so what does that have to do with the price of eggs?” Answer: Not a single thing except that Biarritz just happens to be in Basque country hence the link albeit not exactly your “slam dunk.” On a lighter note, this is a pretty easy dish to rustle up on your range and it has that familiar Basque heat which I truly enjoy. Under the category of full disclosure, this dish is a variation on a theme. My earlier dish Poulet à la Basquaise is a little more involved and not something “pour tous les jours” but it is exceptional! I have selected a few wines, none of which comes in a box to the best of my knowledge. All in all, with this dish I think a Corbiere or Cahors would pair superbly. You can’t beat the vin de pays.
Bon appétit à tout lemonde!
INGREDIENTS:
(Serves 4)
4 head turning chicken legs (alternatively 4 thighs)
4 onions
2 red peppers in strips
2 green peppers in strips
2 cloves of garlic
5 or 6 med. tomatoes
salt and pepper
1 teaspon piment d’espelette*
* If you cannot find this particular piment you can try using a red pepper or paprika or Spanish paprika
PREPARATION:
Brown the chicken pieces in a little olive oil until they are nicely golden brown all over, 5 minutes on each side.
Remove and set aside. Add a teaspon of olive oil and add in the onions and peppers over a medium heat, sweating them until transparent and cry for help. This should take about 10 minutes.
Then add the tomatoes, cut in rough chunks, garlic and the piment mixing in with peppers onions and tomatoes for 5 minutes. I like to include a little white wine as a flavor enhancer. I think it works well.
In a dutch oven or your grandmother’s marmite place the chicken pieces on the botton and add your piperade on top.
Cover and cook on medium to low for a good half hour. Serve with steam rice, tossed green salad, crusty baguette and a plate of cheese and fruit for desert.
You know have a half hour to relax, read your email, run the dog, hide the mailman, fix a cocktail, taste test the wine, whatever.
Les Vins de Sélection:
France, Corbiere
France, Cahors
France, Bordeaux, Saint Emilion Grand cru
Australia, Clare Valley, Syrah
Argentina, Mendoza, Malbec