Rosemary Chicken Stew Recipes

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CHICKEN STEW WITH LEMON AND ROSEMARY



Chicken Stew with Lemon and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

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

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.

VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS



Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits image

With a biscuit crust that doesn't require rolling and never gets soggy on the bottom, this vegetable-laden spring stew is not only easier than classic chicken potpie, but better.

Provided by Mark Bittman

Categories     weekday, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

6 tablespoons olive oil
1 leek, washed and chopped
Salt and pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 medium carrot, chopped
8 ounces boneless chicken thighs or breasts, diced
1 cup fresh or frozen peas
2 cups chopped asparagus
2 tablespoons cornstarch
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon chopped fresh rosemary
Zest of 1 lemon
4 tablespoons butter, cut into bits
1 cup buttermilk
2 eggs

Steps:

  • Heat the oven to 400. Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat. When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes. Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
  • Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes. Stir in the peas and asparagus. In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit. Taste and adjust the seasoning.
  • Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas. Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
  • Spread about half of the batter over the stew, leaving a few gaps for steam to escape. Spoon the remaining batter into an ovenproof skillet or baking dish. Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes. Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 29 grams, Carbohydrate 75 grams, Fat 46 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1284 milligrams, Sugar 11 grams, TransFat 1 gram

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