About this Blog

Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.

Categories

Awesome Onion Goggles

FFwD: Chicken Basquaise

Chicken Basquaise

French Fridays with Dorie this week was a peppery-oniony-delightful pot of tastiness, otherwise known as Chicken Basquaise. Lots of bell peppers, onions, a few tomatoes, garlic, chicken and some crusty bread to finish it off. Oh and some red wine.

I don’t have much else to say about this week’s recipe other than that we both really loved it. I don’t even think I changed too much — I didn’t have bay leaves, so I skipped that and added rosemary. No hot pepper on hand, so I used two GIANT green bell peppers and a small red and orange one. Oh and I’m sure I doubled the garlic, just because, why not?

Okay, everyone’s posts and my pictures below.

Chicken Basquaise
Four bell peppers and four tomatoes from the garden.

Chicken Basquaise
Peppers and onions the pot, cooking away.

Chicken Basquaise
Oh yeah, I threw a zucchini in there too.

Chicken Basquaise
Now everything is in there.

Chicken Basquaise
Chicken browned. Waiting…

Chicken Basquaise
Finishing the chicken in the peppery-tomato mixture.

Chicken Basquaise
Plated with a mix of wild and brown rice and fresh basil.

12 comments to FFwD: Chicken Basquaise

  • When given the opportunity, I will always double or triple the garlic :-)
    Beautiful job!

  • mlb

    Thanks Cher! I know, right? Garlic x 3!!! ;-)

  • I doubled the garlic as well. I do it almost automatically now with Dorie’s recipes. Adding zucchini was a great idea too. I have tons of it around here and don’t know why I didn’t include some in this!

  • Extra garlic sounds good! I´m glad you liked it so much. Happy weekend!

  • I smiled when I read that you don’t have much to say about the dish. I share the exact same sentiment. Well, there’s chicken and there’s pepper. And it’s tasty, the end. :D

    On a more serious note, it’s amazing how traditional dishes like this reminds us the simple combination of a few ingredients can create magic.

  • I agree with all of the comments above… I used brown rice too, but did you hear about the arsenic?

  • This is going to be served in our house often. Actually, we’ve had a good run on chicken dishes around here lately. My partner just made a red curry that he’s willing (no minor miracle) to repeat as often as I like.

  • mlb

    Trevor: It’s the time of year for adding zucchini into everything!

    Paula: Thanks! Hope you have a great weekend too.

    Dessert by Candy: exactly :)

    Diane: Yeah, I’d actually heard that before. I think you’re just not to exclusively eat rice…varying your diet is key. We don’t eat rice that often. If you are worried about rice, I’ve heard it can be helpful to cook it in lots of water, then drain like pasta.

    Teresa: Oh, the curry sounds great! :)

  • Great photos! I like the addition of zucchini – I’d bet a number of vegetables would be good thrown in. I’m looking forward to trying this with Tuna Steaks, too.

  • mlb

    Susan: Thanks! And ohhhh, I love the tuna idea! :)

  • Why not double the garlic, indeed! I love that you could use so many vegetables from your own garden. That must have made it extra delicious!

  • I added a different color pepper too, I used a mix of all three :) Love yours!!