| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 40 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces)
- Kosher salt, plus 1 teaspoon
- Freshly ground black pepper
- 1 tablespoons vegetable oil
- 3 tablespoons unsalted butter, softened
- 4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups)
- 4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups)
- 2 sprigs rosemary
- 1 lemon, juiced
- 2 1/2 cups chicken broth, homemade or low-sodium canned
- 3/4 cup frozen pearl onions, thawed
- 2 teaspoons finely grated lemon zest
- 2 tablespoons all-purpose flour
- Buttered noodles, accompaniment
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 316 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 75 mg |
| Sodium | 748 mg |
Reviews
I have been making this recipe since my 17 year old son was a toddler. He still asks for it about 1-2 times per month!
Super easy and tasty! Would definitely make again.
This dish was so much better than I expected. It was flavorful without extra spices or herbs that you normally see in chicken recipes. Will definitely make this again.
I was looking for a recipe for lemon chicken orzo soup, then lemon chicken. I saw this recipe for lemon stew. I only had chicken cutlets so I made some modifications in the preparation. I did a coating with flour, lemon zest, salt, and pepper. Pan fried the chicken, then sauteed the carrots and celery. I didn’t have pearl onions, so I used chunks of Vidalia onion. I under cooked the Orzo, then added it to the liquid in the pan. Put the pan in the oven for 15 min. to finish cooking through. Cut the cutlets up into bite size pieces, added it to the broth to thicken it. Reserved a few of the breaded chicken pieces to garnish the stew/soup. I love lemon so I used the juice of two lemons. It was delicious.
This may be the best chicken I ever had. I used a little less lemon zest because I don’t usually like the amount called for in recipes. Didn’t have pearl onions, so used one onion chopped, didn’t have fresh rosemary so used 2 teaspoons dried. Flavor was amazing, the rosemary flavor was just right, not overpowering. Wish I had some bread to soak up the gravy left on the plate, incredible.
This is one of our family’s All-time favorites. I have been making it for 12 years. I use a lot more Pearl Onions, and I bake for at least an hour because we only like dark meat when it falls off the bone. But this is a very perfect recipe. You can get Frozen pearl onions year round at Trader Joe’s. FYI, skinless, boneless thighs or white meat chicken do not do this recipe any justice, you need the bones to flavor…. and that crispy skin is “Other Worldly”.
Made this for Let’s Get Stewed party along with Guness beef stew and veggie one. Doubled it, used pieces of skinless/ boneless thighs dredged in flour and sauteed til brown. Made base, added chicken, cooked on stovetop til veggies were done, finished acvording to directions. People were using pieces of my homemade bread to get the last out of the pot!!!! A keeper I think.
This is an amazing recipe.. I added potatoes and tomatoes as well .. And ny kids like rice so i made it with rice instead.. Thanks 🙂
Phenomenal! I used yellow onion and made roasted potatoes with EVOO salt pepper and garlic… The combo was scrumptious. I could drink the stew broth it was so good!
A warm summer evening, a glass of good white wine, someone you like very much at your side and this dish
for dinner. It can hardly get better than this! Thank you.
for dinner. It can hardly get better than this! Thank you.