Basque chicken stew

One of the things I made on Crock Pot Weekend a couple weeks ago was a recipe I found called Basque Chicken Stew. I followed the recipe, well, as close as I follow any recipe, and it was just ok. Last Sunday I thought I'd try again as the weather refuses to warm up any and we've had enough intermittent snow or rain to make washing the car pointless.

When this batch was done I divided it up and froze it, and we pulled some out tonight for dinner. A couple of additions (capers and wine) made a difference so I thought I'd share.


2 tablespoons olive oil
6 slices bacon, chopped
8 oz. fresh mushrooms, sliced
1 red bell pepper, cut in 1 inch squares
1 green bell pepper, cut in 1 inch squares
1 bunch green onions, sliced into half inch sections, white and half the green part
4 chicken brest halves, cut into 1 inch dice
1 can (4 oz) sliced ripe olives
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
1 can (14.5 oz) stewed tomatoes
1/4 cup chicken broth
1/2 teaspoon dried ground marjoram
1/2 teaspoon salt (I like kosher salt)
1/4 teaspoon black pepper


Heat olive oil in large skillet and saute bacon until browned. Add mushrooms, peppers, and onion and saute for another minute. Add vinegar (honestly I don't measure, I just pour what seems right) and cook one minute more, scraping up browned bits from the bottom of the pan. Set aside.

Place chicken in the bottom of a 3.5 quart or larger slow cooker. (It seems like you might want to brown the chicken, but I didn't and it's fine) Combine the remaining ingredients in a bowl and mix. At this point I added a handful of capers and a big slosh of the Kim Crawford Sauvignon Blanc we'd opened. I also added a bit more of the chicken broth since I'd opened the can and only used a quarter cup. Pour everything over the chicken and vegetables.

Cook on low for 8 to 10 hours. I cooked on medium for between 5 and 6 hours, which also worked). We like it better reheated the next day, or frozen for later on.


Martha said...

I'm not a crock pot cooker but this does sound good and I may just have to get out the crock pot to make this. I think the capers and wine would be the perfect additions!

I'll let you know. . .

It is supposed to warm up on my part of the prairie and the snow will once again melt. In this part of the midwest, winter is brown not white but I've enjoyed this white winter!

When is our next snow?

Living the life in The Little City said...

This sounds so perfect for today.

Why don't I just order a slow cooker already?

Thanks for the recipe.

Sara said...

I'm definately going to give this a try. I love using my crock pot. Thanks for sharing.

Karena said...

I will definitely try out this recipe. It sounds so good! Perfect for this KC weather!