Oven chicken stew

Yield: 1 servings

Measure Ingredient
8 Chicken thighs
6 tablespoons Flour -- divided
1½ teaspoon Salt -- divided
½ teaspoon Pepper -- divided
⅔ cup Sliced carrots
½ cup Chopped celery
½ cup Chopped onion
1 Clove garlic -- minced
¼ teaspoon Thyme
¼ teaspoon Marjoram
3 Whole cloves
¼ cup Water
¼ cup Vinegar
2 cups Chicken broth
¼ cup Tomato paste

In a medium bowl, mix together 4 TBSP. of the flour, 1 TSP. salt, and ¼ TSP. of the pepper. Add the thighs, one at a time, dredging to coat; set aside. In same bowl, make stew mixture by mixing the vegetables, garlic, herbs, cloves, water and vinegar. Pour into a lightly greased large shallow baking dish. Arrange the chicken on top of the mixture. Bake, uncovered in a 425 degree oven for 30 minutes. Reduce the heat to 325 and cook about 15 minutes more, or until juices from chicken run clear. Remove chicken pieces to a platter and keep warm. In a small frying pan, place the stew mixture and heat on medium. Add remaining 2 TBSP. flour, ½ TSP.

salt and the ¼ TSP. pepper, stirring until smooth. Gradually add the chicken broth and tomato paste, stirring; simmer on low heat, stirring often, for about 5 minutes. Pour this mixture over the warm chicken and serve with fluffy hot rice.

Recipe By : AUNT SALLI

From: Date: 05/30

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