Shove-it-in-the-Oven Chicken Stew

After a wonderful whirlwind weekend in NY I arrived home late Sunday afternoon after the New York Cookie Swap. A couple of hours later I was hosting dinner for six. How did I do it?

Before leaving for the city on Friday I made a big roasting pan of Sausages and White Beans, Cassoulet-Style. If you‘ve ever made it, you know just how easy this dish is. You simply throw Italian sausages, aromatics, herbs, and a little olive oil and vinegar in a roasting pan and shove it in the oven. Forty-five minutes later you add 3 cans of white beans and heat it through. It just doesn’t get any better or simpler than this dish.

When everyone arrived that night I set out a dish of nuts and cracked open a bottle of bubbly. I started the meal with baby greens greens apple slices, celery, red onion, and dried cranberries.

After the stew course I put out a little cheese, and then I opened my container of cookies from the New York Cookie Swap and let everyone mine for their favorites.

It was such a nice night, and it took so little effort. I realized I needed more dishes in my life like Sausages and White Beans, Cassoulet-Style.

Chicken, I thought. I need a chicken dish like this. So I bought some boneless skinless chicken thighs, added some yellow potatoes to the mix, and I be darned if I didn’t end up with a dish just as simple and satisfying as the sausages and beans.

I figure we all need a Shove-it-in-the-Oven dish this time of year. It’s my gift to you so you can take time to enjoy a great meal with those you love this month.

Shove-it-in-the-Oven Chicken Stew
Serves: 6 to 8
  • 2 pounds boneless, skinless chicken thighs, cut into large pieces
  • 2 pounds yellow potatoes, quartered
  • 1 large onion, cut into large chunks
  • 1 pint cherry tomatoes
  • 4 large cloves garlic, sliced
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • Salt and freshly ground black pepper
  • 1 cup chicken broth
  1. Adjust oven rack to lowest position and heat oven to 425 degrees.
  2. Mix chicken, potatoes, onion, tomatoes, garlic, olive oil, Italian seasoning, and a generous sprinkling of salt and pepper in a large roasting pan.  Set pan in oven and roast until cooked through and juices have released, about 45 minutes.  Remove from oven and stir in enough broth to form a thick stew.
Sprinkle with a little chopped fresh parsley, if you like.


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  1. says

    Wow! This is timely! Just discovered a package of boneless, skinless thighs hiding in my freezer and was wondering what in the world to do with them…..
    I’ll be giving this one a try soon. This is the sort of thing I am looking for with kids coming home for Christmas in a couple weeks. I want to feed them well, but not spend their entire visit in the kitchen!

  2. Rachelle says

    The Cassoulet-style sausages are one of my favorite recipes that I make! It enters the rotation often during the fall and winter and it’s so easy to make more or less depending on how many people you have to feed. I’ll have to try this one out too!

  3. janesanjose says

    Wow, this is such a great idea during this time that we have so much going on !!
    This opens the inspiration for other quick ones too, like fish, etc…
    Love all your recipes, and blogs… Keep it up…

  4. Alice in LA says

    Perfect timing! I’ve been trying to think all day of what to cook for late lunch at my grandfather’s house at 4 and then have friends coming to my house at 7 with no time to speak of in between. They’re bringing appetizers and it’s been chilly in the evening (by California standards) so it will be perfect to just warm a bit of this up and serve. Thanks!!

  5. Jenn Paul says

    thank you thank you thank you! This is a mommy recipe for sure! quick,easy,and easy, and easy and quick, and did I say that all already? Excited to try this one!

  6. RJ says

    We have made the sausage dish several times…it is as wonderful tasting as it is easy!! Now another recipe just as easy (and I am sure just as wonderful!!!) Thanks so much!! I will be making this dish this weekend!!!

  7. Kathy says

    Made this for dinner tonight – simple and fantastic, only 15 minutes to prep! My 2 daughters and husband loved it and we have just enough left for another meal with a salad and baguette. Used Penzey’s Spices Tuscan Sunset as the Italian seasoning and the flavors worked perfectly. Thanks Pam, ideal for this busy season. Peace over the holidays!

  8. Divina says

    Made this last night and oh boy was it easy AND yummy… I loved it.. especially the roasted cherry tomatoes. Thank you for this recipe!

  9. Rachel MacDonald says

    This meal is about 5 minutes away from being taken out of the oven. If it’s half as delicious as it was easy to make, I’ll be one satisfied momma! Perfect for these hectic days right before Christmas! Thanks for the recipe!

  10. Sarah says

    The meal was SO good. I was curious if it would be a flavorful if I used chicken breast meat instead of thigh meat? Will be making again and again! Thank you for sharing!

  11. Denise Lamb says

    Made this for dinner tonight.
    Unbelievably easy and delicious.

    Just as easy as the sausage cassoulet and as tasty.

    Love your recipes.


  12. Trudy L. says

    This is even more delicious than it is easy! If I can quit making it long enough, I’ll try the sausage recipe, but I just can’t quit! It’s my new favorite way to serve chicken. Thank you!

  13. Laura says

    Amazing! I made this tonight and it was so easy and so delicious! Since discovering this blog my interest in cooking and creating has been renewed after a long time, so thank you!

  14. Amary Right says

    Made this tonite. Great hands off dinner! Husband turned on the oven, by the time I came in with the kids from their activities, dinner was served. Used what I had, with good results — chicken breasts, can of diced tomatoes, and a yellow bell pepper, since I had no fresh tomatoes or chicken thighs. Thanks so much! Now I want to try all in the series.

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