Title: Oven Chicken Stew
Categories: Poultry
Yield: 1 Servings

8		Chicken thighs
6	tb	Flour -- divided
1 1/2	ts	Salt -- divided
1/2	ts	Pepper -- divided
2/3	c	Sliced carrots
1/2	c	Chopped celery
1/2	c	Chopped onion
1		Clove garlic -- minced
1/4	ts	Thyme
1/4	ts	Marjoram
3		Whole cloves
1/4	c	Water
1/4	c	Vinegar
2	c	Chicken broth
1/4	c	Tomato paste

In 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

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