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Oven Chicken Stew

Rated as 3.86 out of 5 Stars

"I grew up with this entree. It couldn't be easier to prepare, and it turns out delicious every time. -Phyllis Sheeley, Altona, Illinois"
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1 h 40 m servings
Original recipe yields 6 servings


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  1. 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.
  2. Cover and bake at 350 degrees F for 1-1/2 to 2 hours or until chicken juices run clear.


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I always like to try recipes as written before I tweak it to my likeing. But my family won't eat chicken on the bone unless it is fried, so I used a cut up chicken that I boiled, skinned and de...

I like the idea of this recipe, but im practice, it's not the best. I found it lacking in flavor, with the meat being too much like boiled chicken.

What a wonderful way to start the new year with this fabulous meal. Thanks so much. I revised the recipe by adding 1 clove of fresh garlic, chopped and I had a combo spice on hand with marjora...

Gooood stuff! I just used boneless chicken breasts. They were somewhat dry so I might try boneless thighs next time. I served it with whole wheat egg noodles and that kind of canceled out the dr...

We love this exactly as it is with the exception of chicken thighs instead of a whole chicken. Very flavourful.