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Basque-Style Chicken Stew

Type: Chicken, Poultry
Courses: Main Course, Soup
Serves: 3 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
6   Turkey bacon - cut 1/2" dice
8 oz 227gMushrooms - sliced
1   Red bell pepper - cut in 1" squares
  (or use roasted red peppers from jar)
1   Green bell pepper - cut in 1" squares
1   Green onions with 3" of tops - sliced 1/2" pieces
4   Boneless chicken breast halves - cut 1/2" to 1" chunks
1   Sliced ripe olives - (4 oz)
2 tablespoons 30mlBalsamic vinegar
3 tablespoons 45mlTomato paste
1   Tomatoes - (16 oz)
1/4 cup 59mlChicken broth
1/2 teaspoon 2.5mlDried ground marjoram
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
  (or mixture of black and red pepper)

Recipe Instructions

Heat olive oil in a large skillet; saute bacon until browned. Add mushrooms, peppers, and green onions and saute for a minute. Add vinegar and cook 1 minute more, scraping up the browned bits from the bottom of the pan. Set aside.

Place chicken in a 3 1/2-quart or larger slow cooker. Add sauteed bacon and vegetable mixture to the pot, then the olives. Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker. Cover and cook on LOW for 8 to 10 hours.

This recipe yields 3 to 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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