Basque Chicken Stew

Lunch / Dinner

Basque Chicken Stew

Fall is the perfect season for a hearty chicken stew, and this speedy version of Basque Chicken Stew gets dinner on the table lickety-split. Inspired by the eclectic cuisine of northern Spain, this hearty dish is made with boneless, skinless chicken thighs to save time, and ham for salty flavor.

Makes

4 servings (6½ cups)

Total Time

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Ingredients

COMBINE:

HEAT:

DEGLAZE:

Chicken Thighs

Boneless, skinless chicken thighs are great for stews. You get dark-meat flavor without extra fat — and they’re easier to eat! Plus, they stay moist and juicy once cooked.

Instructions

Combine paprika, salt, and pepper; toss with chicken.

Heat oil in a pot over medium-high. Add chicken and brown on all sides, 5 minutes; transfer to a plate and reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 4–5 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute.

Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season stew with salt, black pepper, and sherry, and serve with almonds.

Basque-Chicken-Stew-Step1

Toss chicken with the spices, then brown it to leave behind flavorful bits in the bottom of the pot.

Basque-Chicken-Stew-Step2

Be sure to use a good quality sherry that’s aged, and not a sweet or cooking sherry.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 398

% Daily Value*

Total Fat 16g 24%

Saturated Fat 4g 20%

Cholesterol 144mg 48%

Sodium 865mg 36%

Carbs 19g 6%

Protein 38g

*Percent Daily Values are based on a 2,000 calorie diet.

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