Baked Chicken Stew
Check Out: Beef Stew Recipe
This is an oven-baked recipe for chicken stew. I slow-cook the stew in the oven using a cast iron casserole instead of cooking it on the stove top. In that way, I let the oven do the work and I don’t have to watch the stove or the stew. I thought of making this one day, when I was at an Italian restaurant and I saw the diners at the table next to me ordering a chicken stew. The waiter served the stew by shredding the chicken on the spot – the meat was so tender that it fell right off the bones. That set me off on an instant craving and I knew that baking it will give me very tender chicken with minimal effort. This is a definitely great to eat well and relax over the weekend.
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You mentioned we can use slow cooker to cook this dish. Do we need to put the butter in too?
Hi michelle, yes, actually you can still follow step 1-4 before slow cooking.
If using slow cooker or stove, when should we put in the zucchini and tomatoes, please?
You can add them in the last 30 minutes or so… or simply cook until softened to your liking.
Hi Wiffy, Do you actually use thigh with bones?
Yes, that’s what I am using.
Hi. Can I omit the white wine or substitute it with something else since I’m cooking for my children? Thanks.
Yes, you can omit it. There’s no need to substitute for it.