Basque-Style Chicken Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
6		Turkey bacon - cut 1/2" dice
8 oz	227g	Mushrooms - 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	30ml	Balsamic vinegar
3 tablespoons	45ml	Tomato paste
1		Tomatoes - (16 oz)
1/4 cup	59ml	Chicken broth
1/2 teaspoon	2.5ml	Dried ground marjoram
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.