Basque Chicken Stew

Inspired by the eclectic cuisine of northern Spain, this hearty dish is made with boneless, skinless chicken thighs to save time, and ham for salty flavor.

Makes 4 servings (61/ cups) Total time: 40 minutes

COMBINE:

1 1

1

HEAT:

2 2 1

2 1 1

DEGLAZE:

1/2 2

1 1 1/2 Tbsp. smoked paprika tsp. each kosher salt and black pepper lb. boneless, skinless chicken thighs, trimmed and cubed

Tbsp. olive oil cups diced onions cup diced ham (such as Serrano) Tbsp. minced fresh garlic tsp. dried thyme dried bay leaf cup dry sherry cups low-sodium chicken broth can crushed tomatoes (14.5 oz.) cup diced jarred roasted red peppers cup chopped fresh parsley Dry sherry to taste Toasted slivered almonds

Combine paprika, salt, and pepper; toss with chicken.

Heat oil in a pot over mediumhigh. Add chicken and brown on all sides, 5 minutes; transfer to a plate and reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 4–5 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute.

Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season stew with salt, black pepper, and sherry, and serve with almonds.

Per serving: 398 cal; 16g total fat (4g sat); 144mg chol; 865mg sodium; 19g carb (4g fiber, 8g total sugars); 38g protein

Toss chicken with the spices, then brown it to leave behind flavorful bits in the bottom of the pot.

Be sure to use a good quality sherry that’s aged, and not a sweet or cooking sherry.