Description
Hearty Lemon Chicken Stew is a one-pot meal that’s sure to please everyone at the table!
Ingredients
Scale
- 6 Tbsp. olive oil
- 1/2 cup all-purpose flour
- Kosher salt
- Cracked black pepper
- 1 1/2 lbs. skinless, boneless chicken thighs, cut into bite-sized pieces
- 4 carrots, sliced (or 4 cups small carrots, chopped)
- 2 ribs celery, chopped
- 3 sweet onions (2 diced, 1 thinly sliced)
- 4 cloves garlic, minced
- 6 cups chicken stock
- 4 Tbsp. lemon juice, or more
- 1 cup orzo pasta
- 3 Tbsp. chopped celery leaves
Instructions
- In an 8 quart casserole stockpot, heat 3 Tbsp. of olive oil over medium high heat.
- Add flour to a shallow bowl and season with salt and pepper.
- 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.
- Brown the remaining chicken in 2 more Tbsp. of olive oil.
- Add to the pot the remaining Tbsp. of olive oil, along with carrots, celery, and diced onion. Cook over medium heat for about 5 minutes, until tender.
- Add the sliced onion and garlic and cook for about 3 minutes. Season with salt and pepper.
- Add the chicken stock and bring to a boil.
- Cover and simmer over low heat, stirring occasionally for about 20 minutes.
- Add the orzo and chicken to the pot. Cover and simmer for about 10 – 12 minutes or until orzo is tender.
- Stir in the lemon juice, season with salt and pepper and sprinkle with celery leaves.
