Subj : BH&G 3223 To : All From : Dave Drum Date : Mon Jul 05 2021 06:01:00 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 .... Flabbergasted (adj.), appalled over how much weight you have gained. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .