Oven Chicken Stew

• 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

1. Heat oven to 350u0b0.
2. In a small bowl, combine 1 teaspoon salt, poultry seasoning, paprika and pepper; mix well.
3. Rub onto chicken. In a 5-quart Dutch oven, brown chicken in hot oil over medium heat. Remove chicken; drain oil.
4. Add tomato paste to Dutch oven; stir in chicken broth.
5. Bring to a boil.
6. Return chicken to Dutch oven. Stir in carrots, onions and mushrooms.
7. Bake at 350u0b0 for 1 1/2 hours or until chicken is tender.
8. Stir in peas.
9. Return to stove top over medium-high heat.
10. In a small bowl, combine cornstarch and water.
11. Stir into stew; cook until mixture thickens and boils, stirring frequently.
12. Season to taste with salt.

salt, poultry seasoning, paprika, pepper, chicken, oil, tomato paste, chicken broth, carrots, frozen small onions, mushrooms, frozen sweet peas, cornstarch, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474130 (may not work)