Best 4 Oven Braised Chicken Stew Recipes

Indulge in the comforting flavors of a classic Oven-Braised Chicken Stew, a culinary masterpiece that combines tender chicken, aromatic vegetables, and a rich, flavorful sauce. This hearty stew is not only delicious but also incredibly versatile, offering variations to suit every taste and dietary preference. Explore a traditional recipe that captures the essence of this timeless dish, featuring juicy chicken pieces braised in a savory broth infused with herbs and spices. Discover a lighter version that utilizes lean chicken breasts and a vegetable-rich broth, perfect for those seeking a healthier alternative. For a taste of international cuisine, embark on a culinary journey with a Moroccan-inspired chicken stew, where succulent chicken is simmered in a fragrant blend of spices, dried fruits, and nuts. And if you're looking for a quick and easy weeknight meal, try the one-pot chicken stew that combines all the ingredients in a single pot, making cleanup a breeze. With its versatility and delectable flavors, the Oven-Braised Chicken Stew is a dish that will warm your soul and satisfy your taste buds.

Here are our top 4 tried and tested recipes!

OVEN CHICKEN STEW

Oven Chicken Stew image

I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 cup chicken broth
1 cup water
2 medium carrots, sliced
2 medium onions, chopped
2 celery ribs, sliced
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil

Steps:

Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil., Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear.

Nutrition Facts : Calories 280 calories, Fat 14g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1037mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

OVEN-BRAISED CHICKEN STEW

Oven-Braised Chicken Stew image

With the convenience of boneless, skinless chicken thighs, you can have your dinner cooked in right about an hour, start to finish! Starting on the stovetop and moving to the oven allows double-duty for the oven, so you can bake bread for dinner at the same time.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

2 pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped onions
3 cups chopped carrots
1 ½ cups chopped celery
1 (16 ounce) package fresh mushrooms, quartered
3 cups trimmed and chopped fresh green beans
2 tablespoons minced garlic
¾ cup dry white wine
3 cups chicken broth, or as needed
2 sprigs fresh rosemary, or to taste
3 tablespoons cornstarch
2 tablespoons water, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper.
Heat oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until hot. Add chicken pieces and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside.
Add onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste.
Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid.
Cover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs.
Place cornstarch in a small bowl and add just enough water to create a thin paste. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly.
Place stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 18.3 g, Cholesterol 69.9 mg, Fat 15 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 4.4 g, Sodium 550.5 mg, Sugar 6.5 g

OVEN-BRAISED CHICKEN

Oven-Braised Chicken image

This recipe is in Fine Cooking 101 Tips magazine. It is simple and delicious! When I make it for guests they think I'm an awesome cook! The description says it serves 4, but I always have left overs. This is great served with mashed potatoes. (Note in place of vegetable oil, I use coconut oil)

Provided by LovinGFKids

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 small cipolline onions
4 bone-in skin-on medium chicken thighs
4 chicken drumsticks
kosher salt
finely ground black pepper
2 tablespoons vegetable oil
8 medium cremini mushrooms, trimmed and halved
3 slices bacon, chopped
1 medium carrot, peeled and sliced into 1/4-inch rounds
1 cup dry white wine
3 large fresh thyme sprigs
1 cup reduced-sodium chicken broth
2 teaspoons fresh thyme leaves

Steps:

Position rack in center of oven.Pre-heat oven at 350 degrees.
Bring a 2-qt. saucepan of water to a boil. Drop in the onions and blanch them for 1 minute.
Drain in a colander, then shower with cold water to stop the cooking.
Peel the onions, leaving enough fo the root end intact.
Season the chicken pieces generously with salt and pepper.
In a straight-sided 10 inch ovenproof saute pan with a lid, heat oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it will be crowed), cover with a splatter screen.
Cook until deeply browned, about 5 minutes. Turn pieces over and cook until other sides are deeply browned, 3-5 minutes.
Transfer chicken to plate and pour out fat.
Set pan over medium heat. Add onions, mushrooms, bacon and carrot to the pand and cook until the bacon is crisp and the vegetables are browned, 8-10 minutes.
Add the wine ant thyme sprigs and bring to a boil, scraping the browned bits from the bottom.
Boil unitl the wine has ruecued to 1/2 cup, about 5 minutes.
Add the chicken broth and bring to a boil.
Return the chicken pieces to the pan and cover.
Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, about 45 to 50 minutes.
With a slotted spoon, transfer everything to a serving dish and keep warm by covering loosely with foil.
Discard the thyme sprigs.
Skim off as much fat as possible from the sauce.
Bring the sauce to a boil over medium high heat, then simmer until slightly thicken, about 5 minutes.
Pour the sauce over the chicken and sprinkle with thyme leaves and serve.

Nutrition Facts : Calories 583.9, Fat 35.7, SaturatedFat 9.4, Cholesterol 149.7, Sodium 311, Carbohydrate 19.2, Fiber 2.6, Sugar 7.8, Protein 35.7

EASY OVEN-BRAISED CHICKEN THIGHS

Easy Oven-Braised Chicken Thighs image

This recipe is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. Goes well with scalloped potatoes.

Provided by Rebecca Reed Montano

Time 1h45m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon canola oil
2 pounds skin-on bone-in whole chicken legs (drumsticks and thighs)
2 cups boiling water
2 tablespoons garlic powder
1 tablespoon chicken bouillon powder, or more to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat oil in a large skillet over medium-high heat until shimmering.
Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove from the pan and let sit for at least 5 to 10 minutes before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 3.3 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 424.1 mg, Sugar 1.3 g

Tips:

For the best flavor, use a combination of dark and light meat chicken.
Season the chicken generously with salt and pepper before browning.
Brown the chicken in batches to prevent overcrowding.
Use a variety of vegetables in your stew.
Add a splash of white wine or chicken broth to the stew for extra flavor.
Simmer the stew for at least 1 hour, or until the chicken is fall-off-the-bone tender.
Serve the stew over mashed potatoes, rice, or noodles.

Conclusion:

Oven-braised chicken stew is the perfect comfort food recipe for a cold winter day, special occasion, or a weeknight family meal. With simple ingredients and easy-to-follow instructions, you can create a delicious and hearty stew that the whole family will enjoy.