Basque Chicken Stew
1-1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium onion, sliced thin
1 red bell pepper, cut into 1/4-inch-thick strips
1 teaspoon minced garlic
1 can (14 oz.) tomatoes, drained and chopped
1 cup chicken broth
3/4 pound red potatoes, cut into 1/2-inch wedges
1/2 teaspoon dried savory
1/4 teaspoon dried thyme
1/3 cup small pimiento-stuffed olives (optional)
Recipe Directions
1. Season chicken with salt and ground pepper. Heat oil in large Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes per side.
2. Add onion and red pepper; cook until tender-crisp, 3 minutes. Add garlic and cook 30 seconds more. Add tomatoes, broth, potatoes, savory, and thyme. Bring to boil; reduce heat, cover and simmer until chicken is tender and potatoes are cooked through, 20 minutes. Remove from heat and stir in olives. Makes 4 servings.