Making this week’s French Fridays with Dorie recipe, Chicken Basquaise, felt like a gateway to fall and winter cooking. In the summer I cook differently. A little lighter. Meats are grilled. Veggies are quickly sauteed or served raw. No stews simmering on the stove and no long braises.
But cooking Chicken Basquaise changed the game. The vegetables were cooked slowly until meltingly tender, and the chicken stewed gently on the stove. Summer wasn’t abandoned completely: the stars of the show were gorgeous bell peppers, rounded out by tomatoes from the garden.
I have to admit, I love the comfort of fall and winter cooking. Knowing I have something nourishing simmering on the stove, with the smell wafting through the house. I look forward to fall when I can begin cooking more slowly.
Making the pipérade:
I used the leftovers to make a Basque classic, pipérade and eggs: