Fricassee of Chicken with Chorizo and Peppers

Updated February 23, 2016

My village butcher, Franck Peyraud, has the most delicious chorizo, nice and spicy and not overly fatty. This dish—with a healthy dose of red and green peppers and the deep red sausage—makes me think of trips over the border into Catalan country in Spain.

Wine Suggestion: This dish deserves a robust red: I enjoy something from the Languedoc, Roussillon area, such as a Corbières from Château les Palais, a blend of Grenache, Carignan, and Syrah grapes, with overtones of blackberries, jam, and bitter almonds.

Château Les Palais

11220 Saint-Laurent-de-la-Cabrerisse

Telephone: 04 68 44 01 63

Tastings Monday to Friday, 9 a.m, to noon and 2 to 6 p.m. Saturday and Sunday by appointment only.

4 to 6 Servings

Cooking Methodbraising



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course


Taste and Texturesavory, spiced


  • 1 fresh farm chicken (3 to 4 pounds), cut into 8 serving pieces, at room temperature
  • Fine sea salt
  • Freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 2 onions, peeled, halved lengthwise, and thinly sliced
  • 4 plump cloves garlic, peeled, quartered, green germs removed
  • 2 cups Homemade Chicken Stock
  • 2 ripe, red tomatoes, cored, peeled, seeded, and chopped
  • 1 tablespoon tomato paste
  • 2 red bell peppers, trimmed, seeds removed, cut into thin strips
  • 2 green bell peppers, trimmed, seeds removed, cut into thin strips
  • 8 ounces chorizo, cut into bite-size pieces
  • A large deep skillet with a lid



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