Lemon Garlic Chicken Stew
Prep time
Cook time
Total time
Cozy, comfort food extraordinaire! Old school cooking at its best, simple and rustic! Chicken thighs are seared, added to carrots, potatoes, and garlic, and baked in a lemon sauce! The flavor is off the charts and the kitchen smells heavenly!
Author: Ruth Guerri
Recipe type: entree
Serves: 4
Ingredients
- 1 Tbs of canola or vegetable oil
- 8 chicken thighs, bone in, skin on
- 2-3 tsp of salt - divided use
- 1-2 tsp of freshly cracked black pepper
- 3-4 carrots, cut in bite-sized pieces
- 2 medium potatoes, cut in bite-sized pieces
- 8 garlic cloves, sliced or chopped
- ¼ cup of flour
- 3 cups of chicken broth
- 2 lemons, 1 thinly sliced and 1 juiced
- 1 heaping tsp of sugar
- 3 fresh thyme sprigs or 1 tsp of dried thyme
- 2 bay leaves
- parsley or chives for garnish - optional
Instructions
- Heat 1 Tbs of oil in a large dutch oven over high heat, season the thighs with salt and pepper and working in batches, sear the chicken, skin side down until nicely browned, about for 4 - 5 minutes just on one side. Transfer to a plate and sear the remaining thighs.
- Drain all but 1 tsp of oil from the dutch oven and add the carrots and potatoes, season with a little salt and pepper, stir and cook for 3 - 4 minutes, add in the garlic and cook 1 more minute.
Sprinkle on the flour, stir to coat. Place the lemon slices on top of the veggies and the chicken thighs on top of the lemon slices, add in the chicken broth, juice of 1 lemon, sugar, thyme and bay leaves, stir well. (just move things around and stir where you can) Taste and add more salt if needed.
- Cover and bake for 1 hour to 1 hour and 15 minutes or until all is fork tender. Spoon the sauce over the chicken once or twice while baking, and that's it! Don't forget to remove the thyme sprigs and the bay leaves. Delish with warm crusty bread and fruit, enjoy!
