• BH&G 3223

    From Dave Drum@1:3634/12 to All on Mon Jul 5 06:04:00 2021
    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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