Basque chicken with ham and sweet peppers from The French Slow Cooker by Michele Scicolone

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Notes about this recipe

  • nicolepellegrini on April 09, 2020

    I made with canned whole plum tomatoes that I hand crushed instead of tomato puree. Creates a lot of sauce - almost like a hearty soup or stew. I liked the sweetness of it, and my husband really loved it (probably more so than I did) and says he'd definitely enjoy having it again. Serve with some crusty bread or potatoes.

  • mharriman on February 17, 2019

    I loved how the slow cooked spices, peppers, and tomato sauce flavored this chicken dish but my husband thought it was on the bland side. I didn’t have Piment d’Espelette so I used smoked paprika as recommended. This was easy to put together and nice to come home to and serve after a day out. The sauce consistency was surprisingly thick, chunky, and hearty, not at all mushy like some sauces get in slow cooking. Served with white rice.

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