Friday, July 27, 2012

One Pot Chicken Oven Stew


This is a very easy meal that would be great to come home to especially on a nasty winter day. I tried to make this meal very colorful so I added whatever vegetables that I had on hand that I could fit into the pot. The greatest compliment I received tonight was when I was asked if I had enough left over to pack for lunches tomorrow. By cooking the chicken and veggies in a oven-proof dutch oven I was able to leave it in the oven after it was finished cooking and I was waiting for the noodles to finish cooking. I think next time I am going to serve this with rice with a nice warm biscuit or maybe a nice slice of fresh made cornbread.



2 1/2 lbs boneless skinless chicken tenders, cut up
2 1/2 cups low-sodium vegetable stock
5 large potatoes, diced
1- 16 oz. bag frozen carrots
2 cups frozen broccoli florets
2 tbsp olive oil
2 cloves garlic, minced
2 tsp dried thyme
2 1/2 tsp dried sage
salt and pepper, to taste
1 1/2 bags of egg noodles (or gluten-free noodle of choice)

1.  Preheat oven to 375*.

2.  In a large oven-proof dutch oven over medium heat add olive oil and mined garlic and cook for 30 seconds.  Next add  the chicken and cook for about 10 minutes stirring constantly. I cooked the chicken until it was mostly cooked I didn't cook it all the way because I was afraid of over cooking the chicken.



3.  Next add the vegetable stock and the potatoes and the remaining ingredients and mix well.



4.  Cover and cook in the oven for about 45 minutes.  Turn off the oven and leave the stew in the oven with the lid on while you cook the egg noodles or rice according to package directions.  By doing this you are letting the meat rest as well as finishing the vegetables by steaming them.  I do this for both the stew recipes and it has turned out very very tender meat.




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