Chicken Thighs with Basque Piperade

It’s always fun to find new and delicious ways to fix chicken. Make the piperade first as it takes the most time—but wow,is it worth it! It can be prepared ahead of time and stored in the refrigerator for up to 5 days. Barb L.


Yield: 4 Servings

4 skin on chicken thighs or 4 boneless, skinless chicken thighs (I used these in the photo)

Kosher salt and freshly ground black pepper

2 Tbsp Flying Olive Garlic or a Single Varietal of Choice

2 Tbsp dark brown sugar

¼ cup Flying Olive A-1 Premium, or a Dark Traditional Balsamic Vinegar or a combination

1-1  ½ cups Piperade (this is a link to the recipe)

½-2 tsp chili powder (I use Ancho Chile powder as it is mild, but use what you like), optional

1-2  Tbsp chopped Italian parsley for garnish, if desired


Sprinkle the chicken with salt and pepper. Heat a large sauté (cast iron works well) pan over high heat until hot. Add the Flying Olive Extra Virgin Olive Oil of Choice and heat until it shimmers. Add the chicken, skin side down and cook for 3-4 minutes or until the skin is golden brown. Turn over the chicken and cook on the second side for 3-4 minutes until lightly brown. Transfer to a plate with paper towels.

Return the pan to high heat and add the brown sugar. Stir or whisk until it dissolves. Remove from the heat (hold the pan AWAY from your face) and add the Flying Olive Balsamic Vinegar of Choice. Return the pan to the heat and continue cooking, scraping up the browned bits, for about 1 minute until the sauce thickens. Stir in the piperade and the chili powder, if desired. Return the chicken to the pan, cover, and lower the heat. Cook for an additional 10 minutes or until the thighs are cooked.

Serve the chicken with the piperade sauce. Sprinkle with parsley, if desired. Serve.

Inspired by a recipe in the beautiful book Pintxos: Small Plates in the Basque Tradition. Hirogoyen, Gerald. Ten Speed Press, 2009.

Submitted by Barb L.