One Pot Chicken Oven Stew

It really only requires one pot in which to cook, and very little tending while it's cooking.

One Pot Chicken Oven Stew

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    4 Chicken leg quarters, cut to separate the drumsticks from the thighs 2 t seasoning blend of choice (I suggest Mrs. Dash Garlic & Herb or Bell's brands)
    1 c dry lentils 1 t garlic powder
    1 cn about 14 - 16 oz., diced tomatoes in juice or water 1 t coarse or Kosher salt
    1 lb carrots, peeled & cut into chunks 1 c cold water
    2 c fresh spinach, shredded 2 t cornstarch
    0.5 c low-sodium chicken broth


    Prep: 15 min Total: More than 60 min
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    • 1

      Preheat oven to 350 degrees Farenheit.

    • 2

      In a 5 to 6 quart oven-proof pot or dutch oven, combine all ingredients and stir to combine.

    • 3

      Cover tightly with lid or foil and cook in oven 1 to 2 hours, until carrots and lentils are tender and chicken is cooked through.

    • 4

      OPTIONAL GRAVY: When done, separate stew from pan juices. In a medium-size saucepan, add 2 teaspoons of cornstarch to cup of cold water and blend well with a fork or whisk.

    • 5

      Turn heat on to medium-low and stir cornstarch mixture frequently, slowly adding pan juices while stirring. Bring to simmer for 5 - 10 minutes until heated throughout.

    • 6

      Serve gravy with stew, or pass separately at the table.

    • 7

      NOTES: You can easily vary this by changing the seasonings and a few other ingredients before cooking.

    • 8

      Make it Moroccan inspired by adding a teaspoon or two of ground cumin and/or turmeric, and a dash of saffron threads.

    • 9

      Like Italian? Omit the lentils, and omit or halve the broth and serve over separately prepared pasta; add ¼ teaspoon each basil, oregano, crushed fennel seed, along with the garlic powder and salt.

    • 10

      Asian? Omit lentils & broth & serve over prepared rice, noodles, or shredded cabbage. Add shitake mushrooms & sliced water chestnuts, season with ¼ tsp each ground ginger, onion powder & powdered lemongrass, & a tblsp. each soy, hoisin & oyster sauces.

    • 11

      Powdered lemongrass can be found in most Asian markets, or ordered online.

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