Best Lemon Chicken Stew Recipes

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES

Steps:

• In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
• When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
• Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
• In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
• Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
• Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
• Add the artichoke hearts and olives and continue simmering for 10 minutes.
• Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
• Do Ahead:
• The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES

Steps:

• Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
• Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
• Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
• Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
• Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES RECIPE - (4.2/5)

Steps:

• In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours. When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes. Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes. Add the artichoke hearts and olives and continue simmering for 10 minutes. Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop (Note, I leave the thighs whole as in the picture). Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano. Do Ahead: The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

CHICKEN STEW WITH LEMON AND ROSEMARY

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.

LEMON AND ARTICHOKE CHICKEN STEW

Steps:

• In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
• Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes.
• Reduce heat to medium. Add lemon juice and zest and 1/2 cup of the chicken broth. Cook while stirring, until liquid is slightly thickened about 1 or 2 minutes.
• Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes.
• Add artichokes and cook another 5 minutes and serve.

CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON

Steps:

• Stew:
• Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
• Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10-12 minutes. Transfer chicken to a plate, leaving drippings behind.
• Add onion to pot and cook, stirring often, until softened, 6-8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70-80 minutes.
• Caramelized lemon and assembly:
• Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
• Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.
• Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
• Do Ahead
• Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.

CHICKEN STEW WITH OLIVES AND LEMON

Steps:

• Preparation 1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat. 2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate. 3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes. 4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side

LEMON CHICKEN STEW WITH GREEN OLIVES

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).

WW CHICKEN AND WHITE BEAN STEW WITH LEMON AND SAGE

Steps:

• Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
• Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
• Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
• Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
• Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
• Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
• Stir in lemon zest.

LEMON PEPPER CHICKEN STEW

Steps:

• Heat oil in large pan over medium heat until hot.
• Add chicken; cook 4-5 minutes until brown, stir occasionally.
• Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well.
• Bring to boil.
• Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally.
• Add soup; mix well.
• Cook an additional 2-3 minutes until heated.

LEMON-PEPPER CHICKEN STEW

Steps:

• 1. Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, stirring occasionally.
• 2. Add frozen vegetables, contents of seasoning packet from meal starter and water; mix well. Bring to boil. Reduce heat to medium; cover and cook 6 to 8 minutes or until chicken is no longer pink in center and vegetables are tender. stirring occasionally. (If red potatoes, bring to boil and put potatoes in boil until potatoes are soft then drained out water, add to vegetables.
• 3. Add soup; mix well. Cook an additional 2 to 3 minutes or until thoroughly heated.

LEMON CHICKEN STEW

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.

LEMON CHICKEN STEW

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.

CRISPY CHICKEN STEW WITH LEMON & ARTICHOKES - STEPH GAUDREAU

Steps:

• In a large bowl, combine the granulated garlic, ½ teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
• When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
• Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, or until the skin begins to brown. Turn chicken thighs and brown on the opposite sides for 5 minutes. Remove from the skillet and set aside.
• In the same skillet over medium heat, add the onion, garlic, capers, and the remaining ½ teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
• Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom . Bring to a simmer and let cook for 5 minutes.
• Add the chicken broth, return the thighs to skillet, and bring to a simmer. Simmer for 5 minutes.
• Add the artichokes and olives and continue simmering for 10 minutes.
• Remove the chicken thighs from the skillet, pull the meat from the bones and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES

Steps:

• Preparation In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours. When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes. Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes. Add the artichoke hearts and olives and continue simmering for 10 minutes. Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano. Do Ahead: The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months. From Bare Bones Broth Cookbook © 2016 by Katherine & Ryan Harvey. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from Harper Wave.