Sprinkle chicken with salt and pepper; set aside.
In a large 5 to 6 quart Dutch oven, over medium-high heat, add 2 tablespoons of olive oil. Add chicken and cook for 8 to 10 minutes and let brown on all sides. Remove chicken from Dutch oven and set aside.
Add bacon pieces to Dutch oven and cook until browned. Drain off the excess bacon fat, leaving just enough to cover the bottom of the Dutch oven. Next add onion and garlic and sauté for a few minutes until the onions are translucent. Add the white wine and use a spatula to (deglaze) scrape the loose bits from the bottom on the pan.
Add the tomatoes, bell peppers, thyme, parsley, hot paprika, and chicken bouillon. Stir together and then add the browned chicken to the Dutch oven. Bring just to a boil and turn heat down to medium-low. Cover with a lid and let simmer until the chicken is cooked through for approximately 30 minutes. Add salt to taste and serve.
This stew is excellent served over hot rice or noodles with some crusty bread.
Serves 4.
Preheat slow cooker on high heat.
Add chicken breasts to slow cooker and sprinkle with salt and pepper; set aside.
In a large skillet over medium-high heat, add bacon pieces and cook until browned. Drain off the excess bacon fat, leaving just enough to cover the bottom of the skillet. Next, add onion and garlic and sauté for a few minutes until the onions are translucent. Add the white wine and use a spatula to (deglaze) scrape the loose bits from the bottom on the pan.
Add the tomatoes, bell peppers, thyme, parsley, hot paprika, and chicken bouillon. Stir everything together and let the mixture come just to a boil. As soon as it starts to boil, remove from the heat and pour over the top of the chicken in the slow cooker.
Cover with a lid and cook on high heat for 4 to 5 hours or low heat for 8 to 10 hours until the chicken is fall apart tender. Adjust with salt to taste and serve.
This stew is excellent served over hot rice or noodles with some crusty bread.
Serves 4.
* Substitute drumsticks and thighs for more traditional French stew.
** See step-by-step photo tutorial on how to peel fresh tomatoes. Or substitute 1 (4-ounce) can of crushed tomatoes.
*** Can substitute 1 teaspoon dried thyme.
**** Can substitute regular paprika. Note: Piment d’Espelette is difficult to find in US stores. The best bet is to order online through Amazon (Piment d'Espelette) or substitute with a hot paprika to come close to the flavor.
Chicken Stew with Peppers and Tomatoes Recipe - Poulet Basquaise: https://whatscookingamerica.net/soups/chickenstewpepperstomatoes.htm