Chicken Basquaise Recipe

Directions

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.