This Chicken Continental is a family favorite. It’s a one-pot chicken dinner that is pure comfort food and easy enough to make any night of the week.
I can’t even count the number of times I’ve made this dish. It only takes about 5 – 10 minutes to assemble, and needs very little tending to while it cooks. This easy chicken casserole is full of flavor and is good honest stick-to-your-ribs healthy comfort food.
My dad used to make this recipe. I’m not sure – but I think he may have clipped the recipe out of the newspaper. We’ve made it so many times over the years, that we have it committed to memory. This is a pretty straightforward chicken stew recipe, loaded with tender chicken, red potatoes, carrots, celery, onion, garlic, tomatoes, and one ingredient that gives it its signature flavor. Guys, the garlic here is an absolute must. I forgot to add it one time, and we all looked at each other at the table – like it’s good, but something’s missing. Be sure to add garlic.
This Chicken Continental is a great easy weeknight dish to pull together after a long day at work, and it also plates nicely for company. I’ve served this many times for friends spur of the moment visits, and it’s always raved over. Recipes don’t come much more simple than this one!
- 3 tablespoons extra-virgin olive oil
- 4 skinless and boneless chicken breasts
- 1 15-ounce can chopped tomatoes
- 1 to 1-1/2 cups low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 large onion, cut into 8 wedges
- 2 - 3 cloves garlic, minced
- 4 large red potatoes, cut in quarters
- 3 - 4 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- freshly ground black pepper to taste
- Heat the olive oil in a large Dutch oven.
- Add the chicken and cook over medium heat for 4 to 5 minutes on each side, until lightly browned.
- Add the tomatoes, chicken broth and soy sauce and stir to blend.
- Lay the onion wedges, garlic, potatoes, carrots and celery on top of the chicken.
- Using a wooden spoon arrange the ingredients so they are partially submerged in the liquids.
- Bring to a boil then reduce heat to low and simmer for about 45 minutes or until the vegetables are fork tender.
- As the stew simmers, continue to arrange the ingredients so they cook evenly in the liquids.