Chicken piperade stew (a Basque culture stew)

How you ever been to Basque cultural center in South San Francisco California, you can make a Basque culture dish right in your own home and it's a chicken, tomato and bell pepper stew and learned that from chef Terri d, who currently teaches at sur la table Los Gatos California location at my local parks and recreation center in South San Francisco California and I give full credit to the chef and it's one of the best dishes out there

Chicken piperade
Recipe courtesy of chef Terri dien

Serves 8
4 chicken breasts, boneless, skin-on
4 chicken thighs, skin-on
4 tablespoons olive oil
1 cup low sodium chicken stock
One (14 ounce) can diced tomatoes
1 bay leaf
1 medium yellow onion, lyonnaise (sliced lengthwise)
1 red bell pepper, sliced lengthwise
½ green bell pepper, sliced lengthwise
½ yellow bell pepper, sliced lengthwise
3 garlic cloves, peeled and minced
1 teaspoon crushed red pepper flakes, to taste!
1 cup green olives, roughly chopped
Kosher salt and freshly ground black pepper
2 tablespoons flat leaf parsley, chopped (for garnish)
Sauté chicken with 2 tablespoons olive oil in a large Dutch oven until golden
brown on both sides. Remove chicken and deglaze pot with wine. Add chicken
stock, tomatoes and bay leaf and simmer until reduced by half. Return chicken
to Dutch oven with juices and cover. Cook for 20 to 30 minutes.
While the chicken is cooking, in a large skillet over medium heat sauté onion in 2
tablespoons of olive oil until soft 5-8 minutes. Do not allow onion to brown. Add
peppers and cook 5 minutes more. Stir in garlic, crushed red pepper, and olives
cook 2 minutes until garlic is fragrant. Season with salt and pepper. Remove from
heat and reserve.
When chicken is done remove from Dutch oven to serving plate. Add the pepper
and onion mixture to the sauce in the Dutch oven and stir to combine. Taste and
adjust salt and pepper as needed. Pour sauce over chicken. Top with fresh parsley

Please note I made a few tweaks to the recipe

*omitted the parsley and bay leaves
* Use 1/2 all 3 colored  bell peppers as directed
* use red onion or you can use white onion
* replace 4 chicken breasts for all 8 boneless skinless chicken thighs
* I serve chicken green olives and tomatoes mixture on top of cilantro lime rice a roni don't add olives to the bell peppers and spoon some garlicky peppers and onions and enjoy

That's it I'm here for questions on instagram at @chefavamarie thank you



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