Shove-it-in-the-Oven Chicken Stew
 
 
by:
Serves: 6 to 8
Ingredients
  • 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
Instructions
  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.
Notes
Sprinkle with a little chopped fresh parsley, if you like.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/shove-it-in-the-oven-chicken-stew/