How do I prevent my baked chicken stew from being watery?

To avoid a watery stew, ensure you don't overcrowd the baking dish. Roasting the vegetables separately beforehand can also help release excess moisture. A thickening agent such as cornstarch or flour can be added towards the end of cooking if needed.

What vegetables are best to use in baked chicken stew?

Root vegetables like potatoes, carrots, and parsnips are great choices for baked chicken stew as they hold their shape well during baking. Other additions could include celery, onions, and peas for added flavor and texture.

Can I use boneless, skinless chicken thighs in baked chicken stew?

Yes, boneless, skinless chicken thighs are a great option for baked chicken stew. They remain juicy and tender while baking and are readily available. Be sure to adjust cooking time slightly if using smaller pieces.

How long does baked chicken stew last in the refrigerator?

Baked chicken stew can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it is cooled completely before refrigerating to prevent bacterial growth. Reheat thoroughly before serving.

Delicious Baked Chicken Stew: 7 Expert Tips & Secrets

Description

This baked chicken stew is the ultimate comfort food, made with tender chicken, hearty vegetables, and a rich, flavorful broth.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
2 pounds Yukon gold potatoes, peeled and cubed
1 pound carrots, peeled and sliced
3 stalks of celery, sliced
1 large yellow onion, chopped
4 cloves garlic, minced
6 cups low sodium chicken broth
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons all purpose flour
2 tablespoons olive oil
Salt and pepper to taste
1 cup frozen peas

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, toss the chicken with salt, pepper, and flour.
Heat the olive oil in a large oven safe pot or Dutch oven over medium high heat. Brown the chicken on all sides, about 5 to 7 minutes. Remove chicken from the pot and set aside.
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes. Add the garlic and cook for another minute.
Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf. Bring to a simmer.
Add the cubed potatoes and browned chicken back to the pot. Stir to combine all ingredients.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour and 15 minutes.
Remove the pot from the oven and stir in the frozen peas. Return the pot to the oven (covered) for another 15 minutes.
Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Calories: 450
Sugar: 8g
Sodium: 500mg
Fat: 20g
Saturated Fat: 5g
Carbohydrates: 35g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg

Keywords: chicken stew, baked chicken, stew