Chicken Stew with Lemon and Rosemary
Chicken Stew with Lemon and Rosemary takes around 1 hour and 25 minutes from beginning to end. This recipe serves 4 and costs $2.68 per serving. One serving contains 888 calories, 47g of protein, and 51g of fat. It works well as a main course. This recipe from Foodnetwork has 8 fans. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up unsalted butter, carrots, chicken thighs, and a few other things to make it today. With a spoonacular score of 79%, this dish is solid. If you like this recipe, you might also like recipes such as Rosemary Chicken Stew with Vegetables, Slow Cooker Chicken Vegetable Stew with Rosemary, Thyme and Sage, and Rosemary Lemon Chicken.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 65 minutes
Ingredients:
Freshly ground black pepper
4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups)
4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups)
2 1/2 cups chicken broth, homemade or low-sodium canned
8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces)
2 tablespoons all-purpose flour
1 lemon, juiced
Kosher salt, plus 1 teaspoon
2 teaspoons finely grated lemon zest
Buttered noodles, accompaniment
3/4 cup frozen pearl onions, thawed
2 sprigs rosemary
3 tablespoons unsalted butter, softened
1 tablespoons vegetable oil
Equipment:
oven
dutch oven
frying pan
wooden spoon
pot
bowl
whisk
Cooking instruction summary:
Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken. Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil. Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste. Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.
Step by step:
1. Preheat the oven to 425 degrees F.
2. Season the chicken generously with salt and pepper.
3. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes.
4. Transfer to a plate. Repeat with remaining chicken.
5. Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes.
6. Add the rosemary, and cook until fragrant, about 1 minute more.
7. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon.
8. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.
9. Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.
10. Remove the stew from the oven.
11. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl.
12. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened.
13. Pour sauce over the chicken and serve immediately over buttered noodles.
Nutrition Information:
covered percent of daily need
