Try this Oven Chicken Stew recipe, or contribute your own.
Suggest a better descriptionIn 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 From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1655g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1906 | ||
Calories from Fat: 1088 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.9g | 161 % | |
Saturated Fat 34.4g | 172 % | |
Monounsaturated Fat 49.4g | ||
Polyunsanturated Fat 27.4g | ||
Cholesterol 631.7mg | 194 % | |
Sodium 4112.8mg | 142 % | |
Potassium 4249.4mg | 112 % | |
Total Carbohydrate 66.8g | 20 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 47.4g | ||
Protein 143.9g | 206 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1906
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