Italian Chicken Stew

Italian Chicken Stew


1 chicken - cut up into serving pieces
1 large onion roughly chopped
3 ribs celery sliced
4 carrots peeled and sliced
4 large potatoes peeled and cut into pieces
(all the above vegetables should be cut
roughly the same size to cook evenly)
2 cloves garlic minced
1 16 oz. can good chicken stock or homemade
1 16 oz. can sliced stewed tomatoes
2 16 oz. cans tomato sauce
Oregano and/or Italian seasoning to taste
salt and pepper to taste


Put chicken in the bottom of a dutch oven. Vegetables, garlic, stock, tomatoes & sauce on top of the chicken. Seasonings next and a tight fitting lid. Place pan in a 350 degree oven for about an hour or until the potatoes are done. This stew is better if the potatoes are allowed to sit in the juices an additional 30 minutes or so to soak up the sauce. If the chef allowed it, a large can of prepared spaghetti sauce could be substituted for the tomato sauce and Italian  seasonings. Enjoy

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