Ingredients
1
teaspoon salt
1/2
teaspoon poultry seasoning
1/2
teaspoon paprika
1/4
teaspoon pepper
3
to 3 1/2 lb. cut-up frying chicken
2
tablespoons oil
2
tablespoons tomato paste
1
cup chicken broth
3
medium carrots, cut in half crosswise, quartered lengthwise
1
(16-oz.) pkg. frozen small whole onions
1
(6-oz.) jar whole mushrooms, drained
1
(9-oz.) pkg. frozen sweet peas, thawed
3
tablespoons cornstarch
1/4
cup water
Preparation
Heat oven to 350°F. In small bowl, combine salt, poultry seasoning, paprika and pepper; mix well. Rub onto chicken pieces. Heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook until browned on both sides.
Remove chicken from Dutch oven; drain and discard drippings. 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; cover.
Bake at 350°F. for 1 1/2 hours or until chicken is fork tender and juices run clear. Stir in peas. Return to stovetop over medium-high heat. In small bowl, combine cornstarch and water; blend until smooth. Stir into chicken mixture; cook until mixture thickens and boils, stirring frequently.
