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Oven Chicken Stew

By: Phyllis Sheeley  
"I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois"

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 169 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 40 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (3 pound) broiler-fryer chicken, cut up
  • 1 cup chicken broth
  • 1 cup water
  • 2 medium carrots, sliced
  • 2 medium onions, chopped
  • 2 celery ribs, sliced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil

Directions

  1. Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil.
  2. Cover and bake at 350 degrees F for 1-1/2 to 2 hours or until chicken juices run clear.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2006 by Cooking 101 
I always like to try recipes as written before I tweak it to my likeing. But my family won't... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2007 by crimmy 
I like the idea of this recipe, but im practice, it's not the best. I found it lacking in... MORE

 
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