Recipes and Cooking Basque Chicken Stew Be the first to rate & review! That's right, you can make a French-inspired soup recipe in just 30 minutes for even the most jam-packed weeknights. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ¼ pound skinless, boneless chicken thighs, cut into 2-inch pieces ¼ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon olive oil 1 onion, thinly sliced 1 red sweet pepper, cut into 1/4-inch-thick strips 2 cloves garlic, minced 1 14.5 ounce can diced tomatoes, drained 1 cup chicken broth ¾ pound red potatoes, cut into 1/2-inch wedges ½ teaspoon dried savory, crushed 1 teaspoon fresh snipped thyme or 1/4 tsp. dried thyme, crushed ¼ teaspoon salt ⅓ cup small pimiento-stuffed olives (optional) Fresh thyme Directions Season chicken with salt and black pepper. Heat oil in a 5- to 6-qt. Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes per side. Add onion and sweet pepper; cook 3 minutes or until crisp-tender. Add garlic and cook 30 seconds more. Add tomatoes, broth, potatoes, savory, the 1 tsp. fresh thyme and salt. Bring to boil; reduce heat. Simmer, covered, 20 minutes or until chicken and potatoes are tender. Remove from heat. Stir in olives and, if desired, garnish with additional fresh thyme. Slow Cooker Directions: In a 3 1/2- or 4-qt. slow cooker combine chicken, potatoes, sweet pepper, and onion. Stir in tomatoes, broth, garlic, thyme, salt, and black pepper. Cover and cook on low 10 to 11 hours or on high for 5 to 5 1/2 hours. Stir in olives and, if desired, garnish with additional fresh thyme. Rate it Print Nutrition Facts (per serving) 204 Calories 6g Fat 16g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 204 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 79mg 26% Sodium 576mg 25% Total Carbohydrate 16g 6% Total Sugars 5g Protein 21g Vitamin C 36.6mg 183% Calcium 40.4mg 3% Iron 2mg 11% Potassium 634mg 13% Folate, total 32.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.