CHICKEN STEW WITH LEMON AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
LEMONY CHICKEN STEW WITH GIANT COUSCOUS
This healthy Moroccan-style one-pot can be slow-cooked and dished up at different times - ideal for busy households
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.
- Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you're eating at different times.
- Add the couscous 10 mins before you're ready to serve, cover and simmer for 10 mins or until cooked. If you're eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.
Nutrition Facts : Calories 415 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium
LEMON CHICKEN STEW WITH GREEN OLIVES
A quick trip to the Mediterranean is offered in the flavors of this simple and succulent stew. The original recipe comes from one of my favorite cookbooks and presented here includes my adjustments. Accompanied by steamed green beans, this is a comforting fall meal.
Provided by justcallmetoni
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour with 1/4 teaspoon each salt and pepper. Dredge chicken pieces in flour, shaking of any excess. Reserve remaining flour.
- Place 1/2 tablespoon oil in a large Dutch oven over medium heat. Brown 1/2 the chicken for 2 minutes until a little golden; turning and cooking another 2 minutes. Remove chicken to plate Repeat with remaining chicken.
- Cook onions in the Dutch oven for 2 minutes. Add garlic and cook an additional minute until fragrant. Stir in the remaining flour, lemon juice, chicken broth and water. Bring liquids to a boil.
- Add in the quartered potatoes, chickpeas and olives and stir. Nestle the chicken breasts bone side up into the stew. Reduce to a simmer, cover and cook for 15 minutes.
- Taste the liquid and adjust salt and pepper as needed. Turn the chicken pieces and continue to cook 5 to 10 minutes until potatoes are tender and chicken is cooked through.
- Stir in parsley and cook one minute.
- Ladle into serving bowls.
- (My nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).
Nutrition Facts : Calories 305.4, Fat 5.7, SaturatedFat 1, Cholesterol 75.5, Sodium 686.4, Carbohydrate 32.2, Fiber 4.7, Sugar 1.5, Protein 30.7
LEMON CHICKEN STEW
Once the chopping's done, it's ready in an hour. Great for a informal, stress-free Saturday lunch with brown rice and crunchy salad. This recipe is for four people, but you can easily double up the ingredients to make in bulk.
Provided by English_Rose
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in a large casserole dish with a tight-fitting lid on a medium heat and gently brown the chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and put to one side.
- Add the onion, carrots and celery and fry in the oil until just beginning to soften. Add the garlic and stir for a further minute, then return the chicken pieces to the casserole.
- Pour in the tomatoes and stock and bring to the boil. Pop the whole chili and bay leaves into the casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper. Put on the lid, reduce the heat to low and simmer for 20 minutes Stir in the cannellini beans, replace the lid and cook for a further 20 minutes.
- When the cooking time is up, stir in the chopped parsley and cilantro, the lemon zest and lemon juice. Serve immediately in warm flat bowls.
Nutrition Facts : Calories 559, Fat 22.9, SaturatedFat 6.4, Cholesterol 141.2, Sodium 350.8, Carbohydrate 45.4, Fiber 11.3, Sugar 9, Protein 45.3
SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady and exotic effect. If you can't find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.
Provided by Andrew Schloss
Categories Slow Cooker Chicken Lemon Dinner Olive
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
- Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
- Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
- Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
- Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.
LEMON CHICKEN
This lemon chicken is stuffed with quartered lemons, then roasted; gremolata (a lemon-zest mixture) rubbed under its skin gives the chicken tender, perfectly perfumed flesh.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
- Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.
- In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.
- Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.
- Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees in the deepest part of the thigh when done. Serve warm or at room temperature.
LEMON CHICKEN STEW
Looks like Gordon Ramsey isn't the only chef in the house!! Here is a recipe from Tana Ramsey's new cookbook - Home Made: Good Honest Food Made Easy... I found this in our local newspaper.
Provided by Chef mariajane
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large enamel casserole dish with a tight-fitting lid, warm oil on medium heat and gently brown chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and set aside.
- Add onion, carrots, and celery and fry in oil until just beginning to soften. Add garlic and stir for a further minute, then return chicken pieces to casserole.
- Pour in tomatoes and stock and bring to a boil. Pop whole chili and bay leaves into casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper.
- Cover and reduce heat to low and simmer for 20 minutes. Stir in cannellini beans, replace lid and cook for a further 20 minutes.
- When cooking time is up, stir in chopped parsley and coriander, lemon zest and lemon juice. Serve immediately in warmed flat bowls.
Nutrition Facts : Calories 603.2, Fat 32.7, SaturatedFat 7.7, Cholesterol 141.1, Sodium 337.4, Carbohydrate 35.8, Fiber 8, Sugar 8.4, Protein 42
More about "lemon chicken stew recipes"
EASY CHICKEN STEW RECIPE (STOVE TOP & CROCK POT) - THE …
From themediterraneandish.com
4.9/5 (157)Category Dinner, EntreeCuisine MediterraneanCalories 254 per serving
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
HEARTY LEMON CHICKEN STEW - CIAO CHOW BAMBINA
From ciaochowbambina.com
Reviews 13Estimated Reading Time 3 minsCategory Dinner
- Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd.
- Cook until golden, about 3 – 5 minutes per side then transfer the chicken to a paper towel lined bowl.
CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON …
From bonappetit.com
4.7/5 (25)Author Andy BaraghaniServings 4Estimated Reading Time 7 mins
- Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10–12 minutes. Transfer chicken to a plate, leaving drippings behind.
- Add onion to pot and cook, stirring often, until softened, 6–8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70–80 minutes.
- Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
CHICKEN STEW {CREAMY AND COMFORTING} – WELLPLATED.COM
From wellplated.com
5/5 (6)Total Time 1 hr 10 minsCategory Main CourseCalories 570 per serving
CHICKEN STEW WITH OLIVES AND LEMON RECIPE | MYRECIPES
From myrecipes.com
SOUTHWESTERN CHICKEN STEW RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
TASTEGREATFOODIE - LEMON MINT GARLIC CHICKEN STEW
From tastegreatfoodie.com
25 LEMON CHICKEN RECIPES
From allrecipes.com
SLOW-COOKER CHICKEN STEW WITH SPINACH, LEMON AND …
From cooking.nytimes.com
LEMON CHICKEN STEW RECIPE WITH KALE AND COUSCOUS
From olivemagazine.com
35 LEMON CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
EASY SPANISH CHICKEN STEW WITH LEMON, ROSEMARY
From alwaysusebutter.com
GORDON RAMSAY'S CHICKEN ANDOUILLE GUMBO WITH RICE RECIPE
From irishnews.com
THE BEST INSTANT POT RECIPES OF 2023
From tasteofhome.com
15 RECIPES FROM GAIL SIMMONS - FOOD & WINE
From foodandwine.com
SPRIGHTLY SOUPS (AND SALTED MARGARITA BARS) TO HELP YOU FEEL BETTER
From nytimes.com
CRISPY LEMON CHICKEN - CTV
From more.ctv.ca
LEMON CHICKEN STEW - JUSTJENN RECIPES
From justjennrecipes.com
BEEF STEW RECIPE: ADAM LIAW’S BEEF BOURGUIGNON, HOW TO MAKE …
From smh.com.au
LEMONY GREEK CHICKEN, SPINACH AND POTATO STEW RECIPE
From cooking.nytimes.com
You'll also love