Chef Kurt's delicious Basque Chicken Stew looks pretty easy to make -- you give it a try and let us know how it went for you!

Photo-Kurt Kwiatkowski

 

Chef Kurt’s 

Chicken Stew “You Can Chew with Your Tongue”

3 Tablespoons olive oil

2½-3 pounds of chicken thighs (bone-in, skin on)

2 teaspoons kosher salt

1 teaspoon pepper

1 teaspoon Old Bay seasoning

1½ cups onion, large diced

2 red peppers, seeded and large diced

1 jalapeno, seeded and small diced (if you want more heat, leave the seeds in)

2 cloves of garlic, minced

1 cup white wine

1 can of diced tomatoes

3 cups chicken or vegetable broth

1½ cups cooked wild rice or barley

1 Tablespoon paprika

1 teaspoon apple cider vinegar

3 Tablespoons fresh cut parsley

 

Heat oil in a soup pot over medium high heat, while that is heating up season chicken thighs with salt, pepper and old bay seasoning. Sear chicken on each side for about 5 minutes and then remove from pot.

Turn heat down to medium and add onions, red peppers and jalapeno and sauté for 5 minutes. Add garlic and sauté for additional minute.

Deglaze pot with white wine and scrape the bottom of the pot to remove all bits and pieces.

Add the tomatoes, broth and chicken back into bring pot to a boil. Reduce heat to low and let simmer for about 1½ hours.

Add the cooked rice or barley, paprika, vinegar and parsley. Taste and adjust seasoning with salt and pepper.