| Fast Prep | calorie smart

basque chicken

start to finish: 30 minutes | MAKES: 6 servings (1½ cups each)

• 1¼ lb. skinless, boneless chicken thighs, cut into 2-inch pieces
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 Tbsp. olive oil
• 1 onion, thinly sliced
• 1 red sweet pepper, cut into ¼-inch-thick strips
• 2 cloves garlic, minced
• 12 oz. red potatoes, cut into ½-inch-wide wedges and halved crosswise
• 1 14.5-oz. can diced tomatoes, drained
• 1 cup chicken broth
• ¼ tsp. dried thyme, crushed
• ½ tsp. dried savory, crushed
• ⅓ cup small pimiento-stuffed olives

1. Sprinkle chicken with ¼ tsp. of the salt and the black pepper. In a 5- to 6-qt. pot heat oil over medium-high heat. Add chicken; cook about 4 minutes or until lightly browned, turning to brown evenly.

2. Add onion and sweet pepper to chicken in pot; cook 3 minutes or until crisp-tender. Add garlic; cook 30 seconds more. Add the next five ingredients (through savory) and the remaining ¼ tsp. salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken and potatoes are tender. Remove from heat. Stir in olives.

SLOW COOKER DIRECTIONS: Prepare as directed through Step 1. In a 3½- or 4-qt. slow cooker combine chicken, onion, sweet pepper, and potatoes. Stir in tomatoes, broth, garlic, thyme, savory, ¼ tsp. salt, and the black pepper. Cover and cook on low 10 to 11 hours or on high 5 to 5½ hours. Stir in olives and, if desired, top with additional fresh thyme.

PER SERVING: 204 cal., 6 g fat (1 g sat. fat), 79 mg chol., 576 mg sodium, 16 g carb., 3 g fiber, 5 g sugars, 21 g pro.