Chicken Thighs with Spicy Basque "Ketchup" | CUESA

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Returns March 17, 2022

Chicken Thighs with Spicy Basque "Ketchup"

Source:

Gerald Hirigoyen, Piperade

This recipe was demonstrated for CUESA’s Market to Table program on March 28, 2015.

Serves 4

INGREDIENTS

Piperade (makes 3 cups, one of which is used for the recipe)
⅓ cup olive oil
1 small onion, thinly sliced lengthwise
1 red bell pepper, cored, seeded, and cut lengthwise into ¼-inch-wide strips
1 yellow bell pepper, cored, seeded, and cut lengthwise into ¼-inch-wide strips
6 cloves garlic, crushed or thinly sliced
4 ripe tomatoes, cored and cut into rough ¾-inch cubes
Kosher salt
Piment d’Espelette

Chicken Thighs
4 skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons dark brown sugar
¼ cup sherry vinegar
1 heaping cup Piperade, puréed
2 teaspoons piment d’Espelette
Chopped flat leaf parsley for garnish

PREPARATION

To make the piperade, heat a large sauté pan over medium-high heat until hot. Add the olive oil and warm it until it ripples in the pan. Add the onion, bell peppers, garlic, and tomatoes and cook, stirring occasionally, for about 10 minutes, or until the vegetables have softened and begun to color. Remove from the heat and allow to cool. Season to taste with salt and piment d’Espelette. Use immediately or store in a tightly covered container in the refrigerator for up to 5 days.

To make the chicken, preheat the broiler. Sprinkle the chicken all over with salt and pepper. Heat a sauté pan over high heat until hot. Add the olive oil and warm it until it ripples in the pan. Add the chicken, skin side down, and cook for 3 to 4 minutes, or until the skin is golden brown. Using tongs, turn and cook on the reverse 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 in the sherry vinegar. Return the pan to medium heat and whisk the mixture for about 1 minute, or until it has thickened and reduced. Stir in the piperade and 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. Serve immediately.
  

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