Lemon Herb Chicken Stew

Lemon Herb Chicken Stew
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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.
Lemon Herb Chicken Stew
Print Recipe
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.
Ingredients
Servings:
Instructions
  1. Cut each chicken thigh into two or three smaller pieces.
  2. Combine the flour, salt, and pepper in a small bowl, and stir to combine.
  3. Dredge the chicken pieces in the flour mixture.
  4. 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.
  5. Transfer the chicken to a plate.
  6. 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.
  7. Now add the rosemary, and cook, stirring for one minute.
  8. Add the lemon juice and zest to the pot. Stir for less than a minute.
  9. Add the wine. Cook as you stir up all the browned bits from the pot until reduced by about half.
  10. Add the chicken broth, diced potatoes, and chicken to the pot. Heat to a simmer.
  11. Cover and cook for about 20 minutes, until the potatoes are tender.
  12. Serve with lemon wedges.
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