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Oven Chicken Stew

chef.rylan's picture
Ingredients
  Salt 1 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frying chicken 3 Pound, cut into 8 pieces
  Oil 2 Tablespoon
  Tomato paste 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Carrots 3 Medium, cut in half crosswise, quartered lengthwise
  Frozen small onions 16 Ounce (1 package)
  Whole mushrooms 6 Ounce, drained (1 jar, Green Giant)
  Sweet peas 9 (1 package Green Giant Harvest, fresh / frozen, thawed)
  Cornstarch 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. In small bowl add 1 teaspoon salt, poultry seasoning, paprika and pepper. Mix well.
3. Rub the mixture on the chicken.
4. In 5-quart Dutch oven heat oil and brown chicken over medium-high heat.
5. Drain out the chicken and discard oil.
6. To the Dutch oven add tomato paste.
7. Add chicken broth, stir and bring to boil.
8. Add the chicken.
9. Add carrots, onions and mushrooms.
10. Cover and bake at 350°F for 1 1/2 hours until done.
11. Add peas and stir.
12. Place over stovetop on medium-high heat.
13. In small bowl, mix cornstarch and water.
14. Mix it to the stew and cook until mixture thickens, stirring frequently.
15. Season with salt.

SERVING
16. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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