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Oven Chicken Stew

 Oven Chicken Stew
I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois
6 ServingsPrep: 10 min. Bake: 1-1/2 hours

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

Directions

  • 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.
Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.