← Back to Search Results
sauteeing Spanish
Chicken Pipérade

Comments: 0
 

Recipe

This Basque Dish, a favorite of French bistros, has many variations. I like to add watercress to give the stew’s sweet sauce a peppery note. It’s great with either soft polenta or with plain risotto.

Yield: 4 servings

Ingredients

  • 4 tablespoons sherry vinegar
  • About 1½ pounds boneless, skinless chicken breasts, cut crosswise into 1-inch strips
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thinly sliced
  • red bell peppers, stemmed, seeded, and cut into very thin strips
  • 3 garlic cloves, thinly sliced
  • ¼ teaspoon cayenne pepper
  • 8 cherry or grape tomatoes, stemmed and cut in half
  • 3 ounces smoked ham or Canadian bacon, thinly sliced or julienned
  • 5 ounces watercress, leaves and 1 inch of stems washed and dried well, roughly chopped (about ½ cup)

Directions

Put 2 tablespoons of the sherry vinegar on a rimmed plate. Put the chicken on top of the vinegar, turning it to coat, and allow the chicken to marinate for about 15 minutes at room temperature.

Heat the oil and butter in a large sauté pan over medium-high heat until very hot. Pat the chicken dry and season it well with salt and pepper. Brown the chicken well on both sides. Remove the chicken from the pan and reserve it on a rimmed plate. Add the onion to the pan and lower the heat to medium-low. Allow the onion to cook slowly for about 10 minutes, stirring occasionally. Add the red bell peppers, garlic, and cayenne. Cover the pan and lower the heat to low. Cook until the peppers are very tender, another 15 to 20 minutes. Add the chicken pieces, tomatoes, ham, and remaining sherry vinegar to the pan. Cover the pan and continue to cook until the chicken is cooked through, another 5 to 7 minutes. There should be a very flavorful juice in the pan. Add the chopped watercress to the pan and let it melt into the sauce. Give everything a stir and serve the chicken with the sauce.

Notes

Wine suggestions: A Sancerre Rouge from the Loire, a juicy ripe American Pinot Noir; or a Dolcetto d’ Alba from Italy would all work well with the sweetness of the peppers and onions and the smoky ham.


© 2003 Gordon Hamersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

341kcal (17%)
71mg (7%)
81mg (135%)
180mcg RAE (6%)
1029mg
68mg
42g
4g
2g
8g
128mg (43%)
759mg (32%)
4g (22%)
15g (22%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
big-fat-cookies Big Fat Cookies
by Elinor Klivans
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
lidias-italy Lidia's Italy
by Lidia Bastianich
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
american-masala American Masala
by Suvir Saran
in-the-kitchen-with-david In the Kitchen with David
by David Venable
flavor Flavor
by Rocco DiSpirito
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?