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Oven Chicken Stew Recipe

Cozy Oven Chicken Stew Recipe for Hearty Comfort Food

This Oven Chicken Stew Recipe features tender chicken thighs and vegetables simmered in a rich gravy, offering hearty comfort food perfect for chilly days.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 tablespoon Olive Oil can substitute with any other cooking oil
  • 4 pieces Bone-in, Skin-on Chicken Thighs can use boneless, skinless thighs or chicken breasts
  • 1 large Onion or use shallots or green onions
  • 3 cloves Garlic (minced) fresh garlic preferred
  • 3 cups Carrots (cut into chunks) or substitute with parsnips or other root vegetables
  • 3 tablespoons All-purpose Flour can swap for gluten-free flour
  • 4 cups Chicken Stock or Broth use low-sodium or vegetable broth as alternatives
  • 2 tablespoons Tomato Paste canned tomato sauce may alter texture
  • 1 tablespoon Worcestershire Sauce soy sauce is a suitable substitute
  • 1 tablespoon Fresh Thyme can use dried thyme in smaller amounts
  • 2 pieces Bay Leaves omit if not available
  • 1 pound Baby Potatoes (halved or quartered) can replace with waxy potatoes
  • 1 cup Frozen Peas fresh peas can also be substituted

Equipment

  • Dutch oven
  • heavy-bottom pot

Method
 

Cooking Steps
  1. Preheat the oven to 350°F (175°C). Gather all ingredients and prepare your Dutch oven.
  2. Heat olive oil in the pot over medium-high heat. Season chicken thighs and brown them for about 5 minutes on each side. Set aside.
  3. Add sliced onion to the pot, stirring frequently until caramelized (about 10 minutes). Then mix in minced garlic and sauté for another 30 seconds.
  4. Sprinkle flour into the mixture, stir for 1 minute, then gradually add chicken stock, tomato paste, and Worcestershire sauce. Scrape any browned bits from the pot.
  5. Add chopped carrots, stir, and let simmer for about 5 minutes until they begin to soften.
  6. Nestle browned chicken thighs on top of the carrot mixture, cover, and bake for 35 minutes in the oven.
  7. After 35 minutes, add halved baby potatoes on top of the chicken, cover, and bake for another 30 minutes.
  8. Finally, stir in frozen peas and return covered pot to the oven for an additional 10 minutes.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 5gVitamin A: 250IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

For the best results, caramelize onions longer for enhanced sweetness, and ensure chicken is skin-side up during baking for crispy skin.

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