Lemon Chicken Stew Recipes

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.

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.

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.

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).

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.