Alexandra Hill

Oven Baked Brown Stew Chicken

Alexandra Hill
Oven Baked Brown Stew Chicken
 
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It’s officially, officially fall weather because the temperature did a major drop this weekend!

I was craving something cozy so decided to make some stew chicken and throw it all in the oven to finish cooking and it resulted in the most tender & juicy chicken thighs!

Tip: Be sure to season your chicken thighs for at least 6 hours or overnight as chicken needs time to let the flavors settle in.

Try it below and let me know what you think!

Ingredients

  • 4 bone in, skin on chicken thighs

    Marinade

  • 1 teaspoon browning

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • a dash of soy sauce

  • 1/4 cup green onions, chopped

  • kosher salt & fresh cracked black pepper, to taste

    Braising Liquid

  • 4 sprigs of fresh thyme

  • 2 roma tomatoes, roughly chopped

  • 1/4 cup light brown sugar

  • 1/2 cup ketchup

  • 1 teaspoon soy sauce

  • 1 habanero or scotch bonnet pepper

  • a couple of dashes of your favorite hot sauce

  • about 1/2 cup of water or chicken stock

  • 2 red potatoes, peeled & roughly chopped (this will help to thicken up the sauce)

  • 1/2 yellow onion, chopped

  • 3 garlic cloves, minced

  • 1/4 cup green onions, chopped

  • kosher salt & fresh cracked black pepper, to taste

  • extra virgin olive oil

  • Directions

  • Preheat oven to 350 degrees

  • In a large bowl, combine all the ingredients for the chicken marinade and massage into the chicken thighs. It’s best to let sit overnight for best results

  • In a dutch oven, add some EVOO on medium/medium high heat and sear the chicken thighs skin side down for 3-4 minutes, flip over and sear the other side. You want to get the skin nice & golden brown.

  • Remove from the pan and set aside.

  • In the same pan lower the heat to medium, add the onions and sauté until soft about 2 minutes. Season with salt & pepper.

  • Add the garlic and sauté until fragrant, about 60 seconds.

  • Add the thyme, brown sugar, ketchup, soy sauce, browning, dashes of hot sauce. Stir to combine and then add the water.

  • Add the potatoes & whole habanero pepper

  • Let it come to a gentle simmer and taste the braising liquid to adjust seasoning.

  • Add the chicken thighs, skin side up and cover the pot.

  • Add to the oven and cook for 45 minutes lid on.

  • After 45 minutes is done, partially open the lid and cook for 15 minutes to allow the sauce to reduce and thicken. Tip: I like to mash the potatoes so it creates a thick gravy but feel free to leave them roughly chopped

  • Garnish with more green onions and serve over rice & peas with lots and lots of gravy!

ENJOY!