Serve this easy to prepare stew with rice or couscous to soak up the juices.

Sun Oven Chicken Stew with Garlic


1 (3 1/2-pound) chicken, cut into 8 pieces, skin removed

1/2 cup dry white wine

3 tablespoons tomato paste

1 3/4 cups chicken broth, divided

5 cloves garlic, chopped

1 teaspoon dried thyme

salt and pepper to taste

3 tablespoons red wine vinegar

2 tablespoons all-purpose flour

1 (9-ounce) package frozen green beans, thawed

2 cups cherry tomatoes, halved

2 tablespoons fresh parsley, chopped


Set Sun Oven out to preheat.

Arrange the chicken in a single layer in a large pot or Dutch oven.

In a small bowl, whisk together the wine and tomato paste until blended. Pour over the chicken. Add 1 1/2 cups of the broth, the garlic, and thyme.

Season with salt and pepper.

Cover and transfer to the Sun Oven.  About 1/2 hour before the chicken is done, whisk together the remaining 1/4 cup broth, vinegar, and flour in a small bowl until smooth. Whisk in 1/4 cup of the hot cooking liquid until blended. Stir the broth and vinegar mixture into the pot.

Add the green beans and tomatoes. Replace cover and continue cooking until chicken is fork-tender, 2 to 2 1/2 hours total.

Sprinkle with parsley and serve.

Makes 6 to 8 servings


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