Recipe - Oven Chicken Stew

8 Chicken thighs
6 tablespoon Flour divided
1 One half teaspoon Salt divided
One half teaspoon Pepper divided
2/3 cup Sliced carrots
One half cup Chopped celery
One half cup Chopped onion
1 Clove garlic minced
One fourth teaspoon Thyme
One fourth teaspoon Marjoram
3 Whole cloves
One fourth cup Water
One fourth cup Vinegar
2 cup Chicken broth
One fourth cup Tomato paste

In a medium bowl, mix together 4 TBSP. of the flour, 1 TSP. salt, and 1/4
TSP. of the pepper. Add the thighs, one at a time, dredging to coat; set
aside. In same bowl, make stew mixture by mixing the vegetables, garlic,
herbs, cloves, water and vinegar. Pour into a lightly greased large
shallow baking dish. Arrange the chicken on top of the mixture. Bake,
uncovered in a 425 degree oven for 30 minutes. Reduce the heat to 325 and
cook about 15 minutes more, or until juices from chicken run clear. Remove
chicken pieces to a platter and keep warm. In a small frying pan, place the
stew mixture and heat on medium. Add remaining 2 TBSP. flour, One half TSP.
salt and the One fourth TSP. pepper, stirring until smooth. Gradually add the
chicken broth and tomato paste, stirring; simmer on low heat, stirring
often, for about 5 minutes. Pour this mixture over the warm chicken and
serve with fluffy hot rice.

Recipe By : AUNT SALLI

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip