Oven Chicken Stew

Recipe Ingredients

8		Chicken thighs
6 tablespoons	90ml	Flour - divided
1 1/2 teaspoons	7.5ml	Salt - divided
1/2 teaspoon	2.5ml	Pepper - divided
2/3 cup	73g / 2.6oz	Sliced carrots
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic - minced
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Marjoram
3		Whole cloves
1/4 cup	59ml	Water
1/4 cup	59ml	Vinegar
2 cups	474ml	Chicken broth
1/4 cup	59ml	Tomato paste

Recipe 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

Source:
Top Secret Restaurant Recipes

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