Lemon Herb Chicken Stew
Here’s a great recipe for cooler nights, one that turns inexpensive chicken thighs into a flavorful and nutritious stew. Stewed in a fragrant mixture of garlic, rosemary, and white wine, the results are tender and fit for family or company, with leftovers for lunch next week.
- 1 pound chicken thighs boned, skinned; rinsed & patted dry
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons each salt
- 1 1/2 freshly ground black pepper
- 2 tablespoons olive oil
- 2 large garlic cloves minced
- 1 1/2 cups carrots sliced into rounds
- 2 sprigs rosemary
- 1 lemon zest & juice
- 3/4 cup dry white wine
- 2 cups chicken broth
- 1 pound Yukon Gold potatoes scrubbed and cut into 3/4-in. cubes
- 1 cup finely chopped flat-leaf parsley
- Lemon wedges for garnish
- Cut each chicken thigh into two or three smaller pieces.
- Combine the flour, salt, and pepper in a small bowl, and stir to combine.
- Dredge the chicken pieces in the flour mixture.
- Heat the olive oil in a large pot at a medium-high setting. Place the chicken pieces in it to brown. It should take about 5 minutes in total. Turn once to brown evenly.
- Transfer the chicken to a plate.
- Add the garlic and saute a few minutes. Then add the carrots and celery to the pot and continue to cook for about 10 minutes.
- Now add the rosemary, and cook, stirring for one minute.
- Add the lemon juice and zest to the pot. Stir for less than a minute.
- Add the wine. Cook as you stir up all the browned bits from the pot until reduced by about half.
- Add the chicken broth, diced potatoes, and chicken to the pot. Heat to a simmer.
- Cover and cook for about 20 minutes, until the potatoes are tender.
- Serve with lemon wedges.
Tried this recipe?Let us know how it was!