Oven Chicken Stew


Ingredients:

vegetable cooking spray
1 teaspoon vegetable oil
3/4 pound skinned, boned chicken thigh, cut into
1-inch pieces
3/4 pound skinned, boned chicken breast, cut
into 1-inch pieces
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups (about 10 ounces) baby carrots, halved
lengthwise
6 medium-sized (about 1 3/4 pounds) unpeeled
round red potatoes, each cut into 8 wedges
1 bay leaf
3 tablespoons all-purpose flour
1/2 teaspoon dried whole rosemary, crushed
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
2 tablespoons tomato paste
1 16-ounce can one-third-less-salt chicken broth
1 cup frozen green peas

Coat a large oven-proof Dutch oven with cooking
spray; add oil and place over medium heat until hot.
Add chicken, garlic powder, paprika, and pepper;
saute until chicken is browned. Remove from heat; add
carrots, potatoes, and bay leaf. Set aside.

Combine flour and next 3 ingredients in a small bowl.
Combine tomato paste and broth; stir well. Gradually
add broth mixture to flour mixture, blending with a wire
whisk; add to Dutch oven. Cover and bake at 350* for
1 hour or until vegetables are tender. Stir in peas; cover
and bake an additional 10 minutes. Discard bay leaf.