Oven Chicken Stew Recipe
- 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
- 1. 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.
- 2. Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear. Yield: 6 servings.
1 serving (1 each) equals 280 calories, 14 g fat (4 g saturated fat), 88 mg cholesterol, 1,037 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.