recipelink.com Chat Room Recipe Swap - 2000-11-27
From: Larry,.SC

Basque-Style Chicken Stew
Formatted for MC5: 08-05-1999 by Joe Comiskey

2 tb olive oil
6 sl turkey bacon, cut 1/2" dice
8 oz mushrooms, sliced
1 red bell pepper, cut in 1" squares (or use roasted red peppers from jar)
1 green bell pepper, cut in 1" squares
1 bn green onions with 3" of tops, sliced 1/2" pieces
4 boneless chicken breast halves, cut 1/2" to 1" chunks
1 can sliced ripe olives - (4 oz)
2 tb balsamic vinegar
3 tb tomato paste
1 can tomatoes - (16 oz)
1/4 c chicken broth
1/2 ts dried ground marjoram
1/2 ts salt
1/4 ts freshly-ground black pepper
(or mixture of black and red pepper)

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.