Since the much welcomed cooler weather allows me to spend more than two minutes in the kitchen, I was content in making this week’s ffwD assignment in the requisite two parts. The first part consisted merely of cooking down the onions, red and green bell peppers, and tomatoes into a soft, brothy mixture. (I actually made this part yesterday along with the sticky rice.) The second part involved a quick sear of the chicken thighs, deglazing of the pot, and then a 40-minute simmer of the chicken and pre-made vegetable mixture to complete the cooking of the chicken and to allow the melding of flavors. All this was served over white sticky rice which usually means the dish will be good, having grown up eating white sticky rice with every meal. And, it was!
This chicken basquaise was made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.