Basque Chicken Stew

Basque Chicken Stew is one of my favorite stews.  It is very light.

Gather the following ingredients:

1 red pepper
1 green pepper
1 lb. tomatoes
1 lb. Yukon potatoes

1/2 lb. of bacon
3-6 chicken breasts

3 tbsp. garlic
2-3 fresh parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 celery stalk cut into 3 or 4 pieces

salt
fresh ground pepper
cayenne pepper

1 1/2 tbsp. all-purpose flour
1/2 cup dry white wine
1/2 cup chicken broth (you can use stock)

Large frying pan
Large stew pot with lid
Cooking string

Cut the red pepper and green pepper into 1/2 inch slices and then cut them in half.  Deseed the tomato and chop it up.  Peel the potatoes and cut them into halves or quarters.
- I chop the tomatoes into large pieces.

Cut the bacon into 1/2 inch wide pieces.  Separate the chunks and place them into a large frying pan.

Cut the chicken breasts into 1/2 or 1/3 pieces.

Heat the bacon on a medium high heat for 10 minutes.  Transfer the cooked bacon with a slotted spoon into a large stew pot.  Add the 3 tbsp. of garlic to the stew pot.  Add all of the vegetables to the stew pot.
- Keep the bacon grease in the frying pan.

Add the chicken pieces to the frying pan.  Cook on a medium heat for 5-6 minutes per side to brown the outside.  Transfer the browned chicken into the pot.
- Do not drop the chicken into the bacon.  If it splashes it will burn you.
- I use tongs to turn the pieces at 5 minutes and transfer them into the pot.  It will cook in the pot.

While the chicken is cooking tie the parsley, thyme, and bay leaf onto the celery.

- I also like to measure out the wine, chicken broth, and flour.

Once the chicken is removed spoon out all of the grease in the frying pan until you have about 1 tbsp. of fat left in the pan, a light coating.  Add the flour and cook on a medium heat blending the flour and bacon fat.  Stir constantly for 1 minute.  Add the wine and the chicken broth and continue to stir for another 2-3 minutes.  It should thicken.  Drizzle the mixture over the chicken.

Add salt, fresh pepper, and cayenne pepper for taste to the pot.  Put the tied celery stocks on top.

Cover the stew pot and turn on the heat to simmer (2).  Cook for 25 minutes.

Remove the tied celery and keep to the side.  Stir the pot.  Replace the tied celery and cook for another 25 minutes.

Discard the tied celery and serve.