Basque Chicken

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3.5 by 18 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 30 mins

Basque Chicken

Directions

  1. Sprinkle chicken with 1/4 teaspoon salt and the black pepper. In a large Dutch oven heat oil over medium-high heat. Add chicken; cook about 4 minutes or until lightly browned, turning to brown evenly.
  2. Add onion and sweet pepper to Dutch oven; cook about 3 minutes or until crisp-tender. Add garlic; cook 30 seconds more. Add tomatoes, potatoes, broth, the 1 teaspoon fresh thyme, the savory, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken and potatoes are tender. Remove from heat. Stir in olives. If desired, garnish with additional fresh thyme.

From the Test Kitchen

Slow Cooker Directions:

In a 3 1/2- or 4-quart slow cooker combine chicken, potatoes, sweet pepper, and onion. Stir in tomatoes, broth, garlic, savory, the 1 teaspoon thyme, 1/4 teaspoon salt, and the black pepper. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Stir in olives and, if desired, garnish with additional fresh thyme.

Test Kitchen Tip

When shopping for skinless, boneless chicken thighs look for meat that is pink in color to ensure freshness.
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Nutrition Facts (Basque Chicken)

  • Per serving:
  • 204 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 79 mg chol. ,
  • 576 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 21 g pro.
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18 Ratings

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