- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Oven Chicken Stew
"I used a bag of mini carrots, added peas. We ate it over some rice. The recipe is easy and yummy, and it works for someone on diabetic diet."
"I will try this ins the oven stew sounds yummmmmmmy and a change from stove top stew"