Enjoy this flavorful chicken stew packed with veggies – a hearty meal.
Oven Chicken Stew
- Prep Time 30 min
- Total 2 hr 0 min
- Ingredients 14
- Servings 6
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
Instructions
-
Step1Heat 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.
-
Step2Remove 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.
-
Step3Bake 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.
Nutrition
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;Tips from the
Pillsbury Kitchens
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