Oven-Baked Brown Stew Chicken
Oven-Baked Brown Stew Chicken
Ingredients
For the Chicken and Marinade
- 4 chicken leg quarters, skin on, bone in
- 1 cup white onion, diced
- 4 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/2 scotch bonnet pepper, finely chopped (remove seeds for less heat)
- 1 tablespoon all-purpose seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon whole pimento (allspice) berries
- 1/2 teaspoon ground allspice
- 4 fresh thyme sprigs
- 2 tablespoons green seasoning, (store-bought or homemade blend of scallions, thyme, garlic, and peppers)
- 1 tablespoon browning sauce
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 1/2 cups chicken stock
For the Thickened Sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon honey
- 1 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Place the chicken leg quarters in a large roasting pan. Add the diced white onion, minced garlic, diced red and orange bell peppers, chopped scotch bonnet pepper, all-purpose seasoning, black pepper, whole pimento berries, ground allspice, fresh thyme sprigs, green seasoning, browning sauce, olive oil, salt, and Dijon mustard to the pan with the chicken.
⏱️ 10 min
- 3
Using your hands, thoroughly mix all the ingredients, ensuring each piece of chicken is well-coated with the marinade. Arrange the chicken in a single layer in the pan.
⏱️ 5 min
- 4
Place the bay leaves on top of the marinated chicken. Pour the chicken stock over the chicken, ensuring it partially covers the pieces.
⏱️ 2 min
- 5
Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 375
- 6
Remove the pan from the oven and baste the chicken with the pan drippings. Return to the oven and continue baking for another 20 minutes.
⏱️ 20 min•🌡️ 375
- 7
Carefully remove the chicken pieces from the roasting pan and place them on a separate baking sheet or tray. This allows the skin to crisp up. Set the roasting pan with the remaining sauce aside.
⏱️ 3 min
- 8
Return the chicken to the oven and bake for an additional 10 minutes, or until the skin is golden brown and slightly crispy.
⏱️ 10 min•🌡️ 375
- 9
While the chicken is crisping, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the roasting pan with the reserved pan sauce. Place the pan over medium heat on the stovetop.
⏱️ 5 min
- 10
Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency. Stir in the honey and hot sauce. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 11
Once the chicken is crisped, return the cooked chicken pieces to the thickened brown stew sauce in the roasting pan. Toss gently to coat. Serve immediately with your favorite sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Baked Brown Stew Chicken
Ingredients
For the Chicken and Marinade
- 4 chicken leg quarters, skin on, bone in
- 1 cup white onion, diced
- 4 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup orange bell pepper, diced
- 1/2 scotch bonnet pepper, finely chopped (remove seeds for less heat)
- 1 tablespoon all-purpose seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon whole pimento (allspice) berries
- 1/2 teaspoon ground allspice
- 4 fresh thyme sprigs
- 2 tablespoons green seasoning, (store-bought or homemade blend of scallions, thyme, garlic, and peppers)
- 1 tablespoon browning sauce
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 1/2 cups chicken stock
For the Thickened Sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon honey
- 1 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Place the chicken leg quarters in a large roasting pan. Add the diced white onion, minced garlic, diced red and orange bell peppers, chopped scotch bonnet pepper, all-purpose seasoning, black pepper, whole pimento berries, ground allspice, fresh thyme sprigs, green seasoning, browning sauce, olive oil, salt, and Dijon mustard to the pan with the chicken.
⏱️ 10 min - 3
Using your hands, thoroughly mix all the ingredients, ensuring each piece of chicken is well-coated with the marinade. Arrange the chicken in a single layer in the pan.
⏱️ 5 min - 4
Place the bay leaves on top of the marinated chicken. Pour the chicken stock over the chicken, ensuring it partially covers the pieces.
⏱️ 2 min - 5
Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 375 - 6
Remove the pan from the oven and baste the chicken with the pan drippings. Return to the oven and continue baking for another 20 minutes.
⏱️ 20 min•🌡️ 375 - 7
Carefully remove the chicken pieces from the roasting pan and place them on a separate baking sheet or tray. This allows the skin to crisp up. Set the roasting pan with the remaining sauce aside.
⏱️ 3 min - 8
Return the chicken to the oven and bake for an additional 10 minutes, or until the skin is golden brown and slightly crispy.
⏱️ 10 min•🌡️ 375 - 9
While the chicken is crisping, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the roasting pan with the reserved pan sauce. Place the pan over medium heat on the stovetop.
⏱️ 5 min - 10
Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency. Stir in the honey and hot sauce. Taste and adjust seasoning if necessary.
⏱️ 5 min - 11
Once the chicken is crisped, return the cooked chicken pieces to the thickened brown stew sauce in the roasting pan. Toss gently to coat. Serve immediately with your favorite sides.
⏱️ 5 min