Tasty Chicken Stew

I made this stew a few weeks back, and it turned out awesome. I wasn’t sure, because I’ve never had much luck with chicken stew, but this one’s a winner.

Ingredients:

2 lbs. (or so) boneless, skinless chicken thighs

4 large potatoes, peeled and quartered

2 lbs. carrots (I used regular carrots, peeled and cut into 3″ pieces, but you could use baby carrots)

Salt and pepper to taste (I just took my handy salt-pepper shaker and shook it a few times over the meal)

8 oz. Italian dressing

Your favorite nonstick spray

Directions:

Spray your pan (I used a Dutch oven) with your cooking spray. Add chicken, potatoes, and carrots. Season with salt and pepper. Pour the Italian dressing over all of it. Cover and bake at 350°F for 45 minutes or until chicken reaches 165° F and potatoes and carrots can be pierced through with a knife. Enjoy!

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