Baked Chicken Stew Recipe
Photo source: Grandmother's Kitchen
This baked chicken stew has some coconut milk as part of the gravy and goes very well with rice.
3 potatoes, cut into cubes
2 carrots, cut into 1/2-inch thick slices
8 ounces fresh mushrooms, sliced
1/4 cup olive oil
1/2 medium onion, chopped
1 garlic clove, minced
salt and pepper to taste
2 cups chicken broth
1 cup coconut milk, thick
Preheat oven to 400 degrees F.
Cut the chicken into small cubes and peel and cube the potatoes.
In a dutch oven, heat the oil and saute in the onion, garlic, mushrooms until tender.
Stir in chicken pieces and brown lightly.
Stir in the chicken broth and coconut milk.
Stir in the potatoes and carrots.
Put the lid onto the pot and place into the oven.
Bake for 45 minutes.
Do a taste test and season to your taste.
Garnish with fresh herbs if desired.