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Baked Chicken Stew

Baked Chicken Stew Recipe

Check Out: Beef Stew Recipe

This is an oven-baked recipe for chicken stew. I slow-cook the stew in the oven using a cast iron casserole instead of cooking it on the stove top. In that way, I let the oven do the work and I don’t have to watch the stove or the stew. I thought of making this one day, when I was at an Italian restaurant and I saw the diners at the table next to me ordering a chicken stew. The waiter served the stew by shredding the chicken on the spot – the meat was so tender that it fell right off the bones. That set me off on an instant craving and I knew that baking it will give me very tender chicken with minimal effort. This is a definitely great to eat well and relax over the weekend.

Baked Chicken Stew Recipe

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33 Responses to “Baked Chicken Stew”

  1. michelle — February 26, 2014 @ 6:46 am

    Hi Wiffy,

    You mentioned we can use slow cooker to cook this dish. Do we need to put the butter in too?


    • wiffy replied: — March 4th, 2014 @ 12:47 pm

      Hi michelle, yes, actually you can still follow step 1-4 before slow cooking.


      • Footai replied: — August 17th, 2015 @ 10:57 pm

        If using slow cooker or stove, when should we put in the zucchini and tomatoes, please?

        • wiffy replied: — August 19th, 2015 @ 2:37 pm

          You can add them in the last 30 minutes or so… or simply cook until softened to your liking.

  2. Jaynelle — May 13, 2014 @ 3:03 pm

    Hi Wiffy, Do you actually use thigh with bones?


    • wiffy replied: — May 15th, 2014 @ 9:24 pm

      Yes, that’s what I am using.


  3. Adele — January 10, 2015 @ 4:52 pm

    Hi. Can I omit the white wine or substitute it with something else since I’m cooking for my children? Thanks.


    • wiffy replied: — January 12th, 2015 @ 10:23 am

      Yes, you can omit it. There’s no need to substitute for it.



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