Cullen's Basque Chicken Stew
2 tbl olive oil
6 slc turkey bacon cut 1/2" dice
8 oz mushrooms sliced
1 x red bell pepper cut in 1" squares
(or use roasted red peppers from jar)
1 x green bell pepper cut in 1" squares
1 bn green onions with 3" of tops sliced 1/2" pieces
4 x boneless chicken breast halves cut 1/2" to 1" chunks
1 can sliced ripe olives - (4 oz)
2 tbl balsamic vinegar
3 tbl tomato paste
1 can tomatoes - (16 oz)
1/4 cup chicken broth
1/2 tsp dried ground marjoram
1/2 tsp salt
1/4 tsp freshly-ground black pepper
(or mixture of black and red pepper)
Method :
Heat olive oil in a large skillet; saute bacon until browned. Add mushrooms,
peppers, and green onions and saute for a minute. Add vinegar and cook 1 minute
more, scraping up the browned bits from the bottom of the pan. Set aside.
Place chicken in a 3 1/2-quart or larger slow cooker. Add sauteed bacon and
vegetable mixture to the pot, then the olives. Combine the remaining ingredients
in a bowl and mix. Pour over chicken and vegetables in the slow cooker. Cover
and cook on LOW for 8 to 10 hours.
This recipe yields 3 to 4 servings.
The difference between ordinary and extraordinary is that little
extra.
- Zig Ziglar