This one is easy, simple and could be made with chicken thighs instead of a whole chicken. I serve it with noodles or potatoes, but sometimes I just add potatoes into the pot and cook them with the rest of it, making it a full meal with the addition of biscuits or muffins.

Oven Chicken Stew

• 1 broiler/fryer chicken (3 pounds), cut up
• 1 cup chicken broth
• 1 cup water
• 2 medium carrots, sliced
• 2 medium onions, chopped
• 2 celery ribs, sliced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil

Directions

• 1. Place the chicken, broth and water in a Dutch oven or 3-qt. baking dish. Top with carrots, onions and celery; sprinkle with salt, pepper and basil.

• 2. Cover and bake at 350° for 1-1/2 to 2 hours or until chicken juices run clear.Yield: 6 servings.

• Annie

For half a dozen boneless thighs, I'd go for about 45 minutes and check for doneness, as ovens vary.

Mollie Stevens has some wonderful recipes for braises.

Dredging chicken cutlets in flour (lightly) helps in browning.

Beyond that, just find some veg you like, chop and sweat them, add the browned chicken and some liquid, seasoning (remember the liquid will reduce) and herb sprigs, cover and put in the oven. When it's done, remove the chicken and veg to a warmed dish and reduce the braising liquid. Also consider adding some dried fruit.

Beer and wine (not together) make great braising liquid, as does stock, juice, etc. Anything flavorful.

Make your choices as usual--something salty, something sweet, something acid, something bitter, something spicy, something rich. Those should entail something chewy, something crunchy (biteable), something creamy, something soft, something wet. If you want something crisp, add it as you plate so it won't go limp. Just about anything goes with chicken, so choose the rest to go with each other.

I fry up some onions or shallots if I have them, with a clove or2 of chopped garlic, toss them into the pan with the almost cooked shallots, add, rice...enough to serve the people you want to feed....about 1/4 cup rice per person....add twice the amount of chicken broth as you added rice, a very generous splash of white wine....either a dry or something like cream sherry, add curry powder in the amount you like....more if it's mild, less if it's hot. Put the lid on the pan and simmer until the rice is done....if the lid doesn't fit very well, you will have to add more broth.
You can add some finely chopped candied ginger, or some chopped green onion tops at the end, or slivered almonds....but this is something I did when my kids were little....and for little kids, rice and chicken was just fine! Now I add more curry, and some almonds and maybe ginger.

We always have onions, garlic, potatoes, carrots, green beans on hand.

You've got the basics

Instead of green beans use cannellini beans, canned tomatoes, add some spinach, and even a some balsamic vinegar along with the chicken thighs, and into the oven it goes.

My first thought was chicken teriyaki! ... sorry, looking for the recipe I use....

Just roast them til the skin is crispy then sprinkle on a mix of chopped parsley and garlic with a little lemon or orange zest grated and bake for a further 5 minutes.

Honey Mustard Chicken

3 lb. chicken

4 Tbsp butter

1/2 c honey

1/4 c prepared mustard

1 tsp salt

1 tsp curry powder

Wash, dry and skin the chicken parts. Melt butter,
and add the remaining sauce ingredients, stirring over heat till well combined.
Place meat in a baking dish and cover with the sauce. Bake at 375 for 45 to 55
minutes. Serve with the sauce in a little pitcher to pass around the
table.

The recipe for the honey mustard chicken is the one I use. It's really good!

I do a variation of lindac92's chicken and rice most of the time. Really versatile AFA as seasonings go - I make one that is inspired by Mexican cuisine, one that is more Italian and one that is Middle Eastern in character. Kinda depends what I am feeling like :-))

And if you have the prep time available, it's darn hard to beat Chicken Marbella, which I prefer to use with boneless, skinless thighs. That makes a great dinner party/ company meal!! Rice on the side :-)

I've made tasty chicken Marsala with boneless, skinless chicken thighs. The marbella and the Vesuvio sound great!

I've also made chicken with rice like LindaC, but the OP asked for oven recipes in lieu of something that needed to be done on the stovetop. I think that basic recipe can be put into a low oven instead of just simmered on the stovetop, and so it might be a viable option.

LindaC, maybe 325 for an hour, or maybe more?

Annie

LOL!! I never noticed that linda's recipe called for a stovetop simmer :-) I make virtually the same thing but in a Le Creuset dutch oven IN the oven. Lid on, 325F for an hour or so....maybe longer to absorb all the liquid.

Adobo, the Spanish, Filipino, Mexican,...more variations than households.

Most recipes have way too many steps I find unnecessary. Reverse sear is the way to go.

We make a version about once a month except July August.

DH first made a Filipino recipe probably 30yrs ago using out first enameled cast iron. It was so salty I could not eat it. So we have adjusted the marinade. Single layer, no added liquid, on med heat stovetop while prepping any veg on hand. (never the same in our house)...I just use what I have. Cover with the veg, onion is most necessary. Into the oven for an hour 325-350. We like to pull out the chicken and glaze or dry rub, on a sheet pan, back into the oven for 15 min to sear/crust. That is the reverse sear.

Basically making a rich stock but not overcooked. Often take out veg slotted spoon or stick blend for a gravy. Sometimes becomes next day soup or filling for pot pie by just adding some peas and crust. Bbq sauce glaze on a couple for next day lunch or dinner. Can freeze a quart for later quick heat soup.

Some recipes add curry and coconut milk. I don't always marinate if in a time crunch. I don't think it has ever been the same. A Lebanese friend recently gifted us a bottle of pomegranate molasses that I glazed a few to try. Delish.

I often buy bone-in and take the skin off and pups get that. More economical.

I still use the dutch oven if I just cook 8 thighs but this heavy bottomed braise pot holds 12 single layer.

No skin, no added liquid, as the veg adds a lot as well as the thighs. Very forgiving as thighs are hard to overcook.

Hard to screw this one up. Any above listed recipe ingredients will work. We don't fry ever so this, with a dry rub or glaze, having been in such a rich veg broth braising, then under the broiler or hot oven is very close to bbq or fried chicken without the fuss or fats.

The link below to the recipe for maple-mustard chicken thighs from "Cooking Light" magazine is one of our favorites. The instructions call for grilling, but we rarely grill chicken and make the recipe in the crockpot or oven. Double the sauce, the "light" part of this recipe is the skimpy sauce!

http://www.myrecipes.com/recipe/maple-mustard-chicken-thighs

With chicken and fish, any recipe that I like that calls for grilling, I have successfully baked. I just follow general baking guidelines. And why would I choose to bake? To keep my kitchen warm, like right now! Ha