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From: Dave Drum (2:335/364)
To: All
Date: Fri, 19.01.18 18:31
BH+G 3297
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basque Chicken
Categories: Poultry, Potatoes, Vegetables, Herbs
Yield: 6 servings

1 1/4 lb Skinned, boned chicken
- thighs; in 2" pieces
1/4 ts (ea) salt & ground pepper
1 tb Olive oil
1 lg Onion; thin sliced
1 Red bell pepper; in 1/4"
- strips
2 cl Garlic; minced
14 1/2 oz Can diced tomatoes; drained
12 oz Red potatoes; in 1/2" wedges
- halved across
1 c Chicken broth
1 ts Fresh snipped thyme
+=OR=+
1/4 ts Dried thyme; crushed
1/2 ts Dried savory; crushed
1/4 ts Salt
1/3 c Small pimiento-stuffed
- olives
Fresh thyme (opt)

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.

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.

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.

Makes: 6 servings

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

MMMMM

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