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Oven Chicken Stew

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  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 14
  • Servings 6
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Enjoy this flavorful chicken stew packed with veggies – a hearty meal.
By Pillsbury Kitchens
Updated Nov 8, 2010
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Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 3 to 3 1/2 lb. cut-up frying chicken
  • 2 tablespoons oil
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 3 medium carrots, cut in half crosswise, quartered lengthwise
  • 1 (16-oz.) pkg. frozen small whole onions
  • 1 (6-oz.) jar whole mushrooms, drained
  • 1 (9-oz.) pkg. frozen sweet peas, thawed
  • 3 tablespoons cornstarch
  • 1/4 cup water

Steps

  • 1
    Heat oven to 350°F. In small bowl, combine salt, poultry seasoning, paprika and pepper; mix well. Rub onto chicken pieces. Heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook until browned on both sides.
  • 2
    Remove chicken from Dutch oven; drain and discard drippings. Add tomato paste to Dutch oven; stir in chicken broth. Bring to a boil. Return chicken to Dutch oven. Stir in carrots, onions and mushrooms; cover.
  • 3
    Bake at 350°F. for 1 1/2 hours or until chicken is fork tender and juices run clear. Stir in peas. Return to stovetop over medium-high heat. In small bowl, combine cornstarch and water; blend until smooth. Stir into chicken mixture; cook until mixture thickens and boils, stirring frequently.

Tips from the Pillsbury Kitchens

  • tip 1
    For this recipe, you'll need a Dutch oven (a large cooking pot) that is both flameproof and ovenproof. If you Dutch oven is not ovenproof, transfer the mixture to a casserole dish with a cover before baking it.
  • tip 2
    In plave of the frozen onions, drain a 16-ounce jar of pearl onions and add with the peas.

Nutrition Information

400 Calories, 19g Total Fat, 34g Protein, 24g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
400
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
5g
25%
Cholesterol
90mg
30%
Sodium
820mg
34%
Total Carbohydrate
24g
8%
Dietary Fiber
6g
24%
Sugars
10g
Protein
34g
% Daily Value*:
Vitamin A
320%
320%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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