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  Oven Chicken Stew
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 216
Ingredients:
8 Chicken thighs
6 tbsp Flour -- divided
1 1/2 tsp Salt -- divided
1/2 tsp Pepper -- divided
2/3 cup Sliced carrots
1/2 cup Chopped celery
1/2 cup Chopped onion
1 Clove garlic -- minced
1/4 tsp Thyme
1/4 tsp Marjoram
3 Whole cloves
1/4 cup Water
1/4 cup Vinegar
2 cup Chicken broth
1/4 cup Tomato paste
Instructions:
In a medium bowl, mix together 4 TBSP. of the flour, 1 TSP. salt, and
1/4 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, 1/2 TSP. salt and the 1/4 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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