Oven Chicken Stew - cooking recipe

Ingredients

1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. paprika
1/4 tsp. pepper
2 1/2 to 3 lb. frying chicken, cut into 8 pieces
2 Tbsp. oil
2 Tbsp. tomato paste
1 c. chicken broth
3 medium carrots, cut in 1/2 crosswise
1 (16 oz.) pkg. frozen small onions
1 (6 oz.) jar whole mushrooms, drained
1 (9 oz.) pkg. frozen sweet peas, thawed
3 Tbsp. cornstarch
1/4 c. water
salt

Preparation

Heat oven to 350\u00b0.
In a small bowl, combine 1 teaspoon salt, poultry seasoning, paprika and pepper; mix well.
Rub onto chicken. In a 5-quart Dutch oven, brown chicken in hot oil over medium heat. Remove chicken; drain oil.
Add tomato paste to Dutch oven; stir in chicken broth.
Bring to a boil.
Return chicken to Dutch oven. Stir in carrots, onions and mushrooms.
Bake at 350\u00b0 for 1 1/2 hours or until chicken is tender.
Stir in peas.
Return to stove top over medium-high heat.
In a small bowl, combine cornstarch and water.
Stir into stew; cook until mixture thickens and boils, stirring frequently.
Season to taste with salt.