Description
This chicken basque is a one-pot dish that will fill your home with incredible aromas. The delicious flavors will have you dreaming of visiting Italy.
Ingredients
- 6 Boneless, Skinless Chicken Thighs
- Salt And Pepper
- 12 teaspoons Paprika
- ½ cups Flour
- ¼ cups Olive Oil
- ½ White Onion, Diced
- 2 cloves Garlic, Crushed
- ½ cups Sherry Vinegar
- 3 cups Chicken Broth
- 1 cup Artichoke Hearts
- 1 cup Cherry Tomatoes
- ½ cups Kalamata Olives
- ½ cups Green Olives
Preparation
Preheat oven to 350ºF. After cleaning the chicken thighs, coat them generously with salt, pepper and paprika. Once seasoned, drop them into flour and coat.
On the stove in a Dutch oven or a pot that can be transferred to a Pyrex, heat oil on medium heat. Add 3 of the thighs and brown for 5 minutes on each side. Once complete, remove the 3 thighs, and brown the remaining ones. Place on a dish and let sit while preparing the stew.
Add onion and garlic to the same pot and cook for 3–4 minutes. Pour in vinegar and stir well. Add broth, artichokes, tomatoes and olives. Cook for 5 minutes and place chicken back into the pot.
Once ingredients are brought to a boil, cover the dish (or place in a Pyrex) and place it in the oven. Bake the mixture for 1 hour. Enjoy!
