Slow Cooker Basque Chicken Stew Recipe
This Slow Cooker Basque Chicken Stew recipe is a great dish to cook during those cool Fall or winter months. It produces a nice hearty stew that isn’t overly heavy.
2 lb. chicken thighs; skinless and boneless trimmed and cut into 2-inch pieces
1.5 lb. red potatoes, cut into 1/2-inch-wide wedges
1 large onion, thinly sliced
1 large red bell pepper, sliced
28 oz. can diced tomatoes, drained
1 cup chicken broth
4 cloves garlic, minced
2 teaspoons fresh thyme
1 teaspoon Kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon crushed dried savory If you do not have savory, you can substitute 2 parts thyme and 1 part sage.
1/2 cup small pimiento-stuffed olives Add only 1/8 cup of the brine to the stew
1. Combine chicken, potatoes, onion and bell pepper into slow cooker.
2. Stir in tomatoes, broth, garlic, thyme, salt, pepper and savory.
3. Cook on high for 4-hours or on low for 8-hours.
4. Once done, stir in olives and 1/8 cup of brine.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Our Slow Cooker Basque Chicken Stew recipe, is a light recipe, so it needs to be paired with a light wine. With the tomato from the soup, a white wine wouldn’t work and the brine from the olives wouldn’t work with a Rosé. I feel a light red wine would be sufficient so I would recommend a Sangiovese. Sangiovese’s have a nice dry cherry flavor which melds well with this dish. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com