Chicken Stew with Lemon and Rosemary

Name: Chicken Stew with Lemon and Rosemary
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups); 4 ribs celery ribs, cut into 1-inch bias cut (about 1 1/2 cups); 591 milliliters chicken broth, homemade or low-sodium canned; 8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces); 2 Tbsps all-purpose flour; 1 lemon, juiced; 1 teaspoon Kosher salt, plus; 2 teaspoons finely grated lemon zest; 4 servings Buttered noodles, accompaniment; 177 milliliters frozen pearl onions, thawed; 2 sprigs rosemary; 3 Tbsps unsalted butter, softened; 1 Tbsp vegetable oil

Chicken Stew with Lemon and Rosemary might be just the main course you are searching for. This recipe makes 4 servings with 865 calories, 46g of protein, and 51g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of flour, rosemary, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Season the chicken generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Chicken Pieces

Whole Chicken

Equipment you will use

Frying Pan

Transfer to a plate. Repeat with remaining chicken.

Ingredients you will need

Whole Chicken

Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes.

Ingredients you will need

Carrot

Celery

Add the rosemary, and cook until fragrant, about 1 minute more.

Ingredients you will need

Rosemary

Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon.

Ingredients you will need

Lemon Juice

Equipment you will use

Wooden Spoon

Frying Pan

Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.

Ingredients you will need

Lemon Zest

Onion

Broth

Salt

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.

Ingredients you will need

Whole Chicken

Butter

All Purpose Flour