The sauce is actually what makes this such a delicious dish. Sweet and spicy flavors from the peppers, sugar and vinegar work to make a side dish that is good with everything from chicken to potatoes.
Piperade is basically a stew of sweet peppers and onions from Basque country, a community in Northern Spain.
If you can't find Piment d'Espelette a good match is non-smoked hot paprika.
Serves 4
Ingredients:
4 skin on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons dark brown sugar
1/4 cup sherry vinegar
1 heaping cup piperade, pureed
2 teaspoons piment d'Espelette
Chopped fresh flat leaf parsley for garnish
For the Piperade:
Makes 3 cups
Ingredients:
1/3 cup olive oil
1 small onion, thinly sliced lengthwise
1 red bell pepper, cored, seeded and cut lengthwise into 1/4 inch wide strips
1 yellow bell pepper, cored, seeded and cut lengthwise into 1/4 inch wide strips
6 garlic cloves, crushed
4 ripe tomatoes, cored and cut into rough 3/4 inch cubes
kosher salt
Piment d'Espelette
Instructions:
Preheat the broiler
Sprinkle the chicken on all sides with salt and pepper
Heat a saute pan over high heat until hot. Add the olive oil and warm it until it ripples. Add the chicken, skin side down, cook for 3 minutes or until the skin is golden brown. Using tongs, turn and cook on the second side for 3 minutes or until lightly browned. Transfer the chicken to a plate and discard the oil.
Return the pan to high heat and add the brown sugar, whisking until it melts. Remove from the heat and whisk the mixture for about 1 minute or until it has thickened and reduced. Stir in the piperade and the piment d'Espelette. Return the chicken to the pan, cover, decrease the heat to low and cook for 10 minutes or until the thighs are cooked through.
Transfer the chicken skin side up to a broiler pan and broil for about 2 minutes, or until the skin is crisp.
To serve, spoon a pool of the sauce on each warmed plate and top with a chicken thigh. Sprinkle with the parsley.
Instructions for the Piperade:
Heat a large sauté pan over medium high heat until hot. Add the olive oil and warm it until it ripples. Add the onion, bell peppers, garlic, and tomatoes and cook, stirring occasionally for about 10 minutes or until the vegetables have softened and have begun to color. Remove from the heat and let cool.
Season to taste with salt and piment d'Espelette before using, and then use immediately or store in a tightly covered container in the refrigerator for up to 5 days.