Braised Chicken In Piperade

Pairs well with:
Pinot Noir, Two Creeks Anderson Valley

Here is a great recipe for late summer incorporating yellow and/or red peppers.


6 chicken thighs
salt and pepper
3 T. olive oil
1 large onion, sliced thin
1 large red pepper, seeded and sliced
1 large yellow pepper, seeded and sliced
3 cloves garlic, peeled and slivered
1 ½ c. plum tomatoes, peeled and chopped
2 T. red wine vinegar
1 tsp. smoked paprika
Pinch espelette pepper or cayenne
2 bay leaves


Season the chicken thighs with salt and pepper. Sear on both sides in a wide bottom pan. Remove from the pan and set aside. Turn the heat to medium and add the onions, peppers and garlic. Cook stirring occasionally until soft, about 15 minutes. Add the tomato, red wine vinegar, paprika, espelette pepper and bay leaves. Simmer for 5 minutes. Add the chicken thighs back to the pan and push down into the stewed peppers. Cover and cook over low heat for 25 minutes until the chicken is tender. Taste and adjust the seasoning with salt and pepper if necessary.

Enjoy with a glass of Cakebread Cellars Anderson Valley Two Creeks Pinot Noir.

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