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Basque Chicken Stew
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
1Combine 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.
2Stir 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.