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Oven stewed Chicken

08 Mar

Ingredients:  yields 4 servings

  • 4-5 chicken thighs, bone-in, skin-on
  • All meat seasoning, or salt & pepper
  • 1 Tb Olive Oil
  • 1 Tb butter, unsalted
  • 1/2 onion, thinly sliced
  • 1 Tb flour
  • 1 cup chicken broth
  • 1 cup white wine
  • 1 can RoTel diced tomatoes
  • 1 Tb tomato paste
  • 1 Tb horseradish mustard
  • 1 Tb sugar
  • 1/2 tsp thyme
  • 1/4 tsp dill
  • 1/2 tsp rosemary
  • 1 Tb dried sweet basil
  • 2 sweet potatoes, sliced

Preheat oven to 350.

Using paper towels pat the chicken thighs dry, then season with all meat seasoning or salt & pepper. Heat a dutch oven over medium high heat on the stove, add the Olive Oil and butter, once melted together add the seasoned chicken thighs. Work in batches, only a couple of pieces at a time. Sear all sides of the chicken, until lightly browned, then remove and set aside. Add the onions, saute until just starting to brown. Sprinkle flour over the onions and cook until the roux is a light chocolate color. Stir in the chicken broth and using a whisk de-glaze the pan. Add the white wine, canned diced tomatoes, tomato paste, horseradish mustard and sugar, blend completely. Stir in all the spices, thyme, dill, rosemary and sweet basil. Add the chicken pieces back into the pan then add the sliced sweet potatoes on top of everything. Cover with the lid and stew in the oven for 45 minutes, until the chicken is fully cooked and the sweet potatoes are tender. Remove and let sit for 5-10 minutes before serving.

Suggestions: I serve this stewed chicken over rice. Dirty rice would be great with this.

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2 Comments

Posted by on March 8, 2012 in Chicken

 

Tags: , , ,

2 responses to “Oven stewed Chicken

  1. seamepaint@yahoo.com

    March 8, 2012 at 9:38 PM

    I hate to cook but this I may have to try it sounds so yummy I can smell it now mmmmmmmmmmmmmmmu

     
    • flyfishbrat

      March 8, 2012 at 9:40 PM

      It’s really easy and taste great….you got to eat, you might as well cook what you want to eat.

       

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