 |
Oven Chicken Stew
|
 |
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
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.
Yield: 6 servings.
|
Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |