CHICKEN STEW DUTCH OVEN RECIPES

OVEN CHICKEN STEW RECIPE: HOW TO MAKE IT

Oven Chicken Stew Recipe: How to Make It image

I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 40 minutes

Prep Time 10 minutes

Cook Time 01 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Steps:

Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil., Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear.

Nutrition Facts : Calories 280 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 1037mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

OVEN CHICKEN STEW RECIPE - PILLSBURY.COM

Oven Chicken Stew Recipe - Pillsbury.com image

Enjoy this flavorful chicken stew packed with veggies – a hearty meal.

Provided by Pillsbury Kitchens

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon pepper
3 to 3 1/2 lb. cut-up frying chicken
2 tablespoons oil
2 tablespoons tomato paste
1 cup chicken broth
3 medium carrots, cut in half crosswise, quartered lengthwise
1 (16-oz.) pkg. frozen small whole onions
1 (6-oz.) jar whole mushrooms, drained
1 (9-oz.) pkg. frozen sweet peas, thawed
3 tablespoons cornstarch
1/4 cup water

Steps:

Heat oven to 350°F. In small bowl, combine salt, poultry seasoning, paprika and pepper; mix well. Rub onto chicken pieces. Heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook until browned on both sides.
Remove chicken from Dutch oven; drain and discard drippings. Add tomato paste to Dutch oven; stir in chicken broth. Bring to a boil. Return chicken to Dutch oven. Stir in carrots, onions and mushrooms; cover.
Bake at 350°F. for 1 1/2 hours or until chicken is fork tender and juices run clear. Stir in peas. Return to stovetop over medium-high heat. In small bowl, combine cornstarch and water; blend until smooth. Stir into chicken mixture; cook until mixture thickens and boils, stirring frequently.

Nutrition Facts : Calories 400 , CarbohydrateContent 24 g, CholesterolContent 90 mg, FatContent 1 , FiberContent 6 g, ProteinContent 34 g, SaturatedFatContent 5 g, ServingSize 1 1/3 Cups, SodiumContent 820 mg, SugarContent 10 g

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