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Oven Chicken Stew Recipe

Heartwarming Oven Chicken Stew Recipe for Cozy Nights

This Oven Chicken Stew Recipe is a hearty, one-pot meal perfect for cozy nights, bringing warmth and comfort with its rich flavors.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tbsp Olive Oil Adds richness and aids in browning the chicken.
  • 4 pieces Bone-in, Skin-on Chicken Thighs Provide robust flavor and juiciness; boneless thighs can be used for a leaner dish.
  • 1 large Onion Enhances base flavor through caramelization; shallots work as a substitute.
  • 2 cloves Garlic Minced; essential for depth of flavor.
  • 2 large Carrots Cut into 1½-inch chunks; parsnips can substitute.
  • 3 tbsp All-Purpose Flour Thickens the gravy; use cornstarch for gluten-free option.
  • 4 cups Chicken Stock Forms the flavorful base; homemade or store-bought work well.
  • 2 tbsp Tomato Paste Adds richness and umami; tomato sauce can substitute.
  • 1 tbsp Worcestershire Sauce Deepens flavors; skip for gluten-free version.
  • 2 sprigs Fresh Thyme Infuses fresh herb flavor; use 1 tsp dried thyme as substitute.
  • 2 leaves Bay Leaves Adds flavor; remove before serving.
  • 6 pieces Baby Potatoes Halved or quartered; Yukon Gold or red potatoes are ideal.
  • ½ cup Frozen Peas Adds sweetness and color; fresh peas can substitute.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your ingredients and Dutch oven.
  2. Heat olive oil in the Dutch oven over medium-high heat; sear the chicken thighs for about 5 minutes each side.
  3. Sauté the sliced onion over medium heat for about 10 minutes until golden, then add minced garlic and cook for 30 seconds.
  4. Sprinkle flour over onions, stir for 1 minute, then add chicken stock, tomato paste, and Worcestershire sauce slowly while whisking.
  5. Add chopped carrots and return the chicken thighs to the pot. Add thyme and bay leaves, cover and bake for 35 minutes.
  6. Remove pot, add halved potatoes, cover and return to oven to bake for an additional 30 minutes.
  7. Finally, add frozen peas, bake uncovered for another 10 minutes until warmed through and serve.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 720mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This stew deepens in flavor when stored overnight. Can be made gluten-free by substituting the flour with cornstarch.

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