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Basque Chicken Stew

  • 20 m
  • 4 h
EatingWell Test Kitchen
“Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain's pimiento peppers root the dish even further.”


    • 2 pounds skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
    • 1½ pounds red potatoes, cut into ½-inch-wide wedges
    • 1 large onion, thinly sliced
    • 1 large red bell pepper, sliced
    • 1 (28 ounce) can diced tomatoes, drained
    • 1 cup low-sodium chicken broth
    • 4 cloves garlic, minced
    • 2 teaspoons chopped fresh thyme
    • 1 teaspoon salt
    • ½ teaspoon ground pepper
    • ½ teaspoon crushed dried savory
    • ½ cup small pimiento-stuffed olives


  • 1 Combine chicken, potatoes, onion and bell pepper in a 5- to 6-quart slow cooker. Stir in tomatoes, broth, garlic, thyme, salt, pepper and savory. Cover and cook on High for 4 hours or on Low for 8 hours.
  • 2 Stir in olives before serving.
  • To make ahead: Prep chicken, onion and bell pepper and combine. Prep potatoes and cover with water. Combine tomatoes, broth, garlic, thyme, salt, pepper and savory. Refrigerate separately for up to 1 day.
  • Equipment: 5- to 6-quart slow cooker
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