Food Network UK

Chicken stew with lemon and rosemary

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Ingredients

  • 8 chicken thighs, roughly 1.15kg (each thigh about 175g)
  • Salt, plus 1 tsp
  • Freshly ground black pepper
  • 1 tbsp vegetable oil
  • 45g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , softened
  • 4 carrots, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced diagonally into 2.5cm pieces
  • 4 celery sticks, cut diagonally into 2.5cm pieces
  • 2 sprigs rosemary
  • 1 lemon, juiced
  • 625ml chicken stock, from a Technique: Stock Cube Knorr Stock Cubes are are made with carefully-selected herbs and spices to enhance the natural flavour of fresh ingredients. Try crumbling into olive oil and rubbing on meat or chicken to lock in the flavours. I know this Teach me, please stock cube or homemade
  • 75g frozen pearl onions, thawed
  • 2 tsp finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest
  • 2 tbsp plain flour
  • Serve with cooked egg tagliatelle dressed in Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter

Use imperial measurements

Method

How to make Chicken stew with lemon and rosemary

1) Preheat the oven to 220C/Gas 7.

2) Season the chicken generously with salt and pepper. Heat the oil and 15g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a casserole dish (30cm 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.

3) 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.

4) 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 30g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter into the 2 tablespoons flour to make a paste.

5) 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 casserole dish over medium heat and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.