I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois
- 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.
Originally published as Oven Chicken Stew in Reminisce September/October 2002, p48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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