Chicken Thighs with Spicy Tomato-Pepper Sauce
Gerald Hirigoyen named his restaurant after pipérade, a Basque vegetable stew that combines tomatoes, bell peppers and onions; here he uses a pipérade puree to braise chicken. He says children love this lightly sweet sauce: "Anytime I'm cooking for my son and need to get him to eat something, I use pipérade and call it ketchup."Cost: $33.50Terrific Chicken Recipes
Piment d'Espelette is a smoky, mildly spicy ground chile native to the Basque region. It is available at specialty food shops, spice shops and by mail order from Piperade (415-391-2555 or piperade.com).
The cost of each recipe is based on the amount of each ingredient used.
This robust dish needs a red with muscle to stand up to it, like a plummy Monastrell from Spain's Jumilla region.