Saturday, September 21, 2013

Chicken Rosemary Stew


I usually use chicken thighs for this but you can use chicken breasts or legs if you prefer.  The thighs and legs  just add that extra fat that makes it taste real good.

Preheat oven to 425 degrees

In a cast iron skillet {use any old skillet if you don't have a cast iron one)}:

Coat bottom of pan with olive oil.

Salt and pepper 8 chicken thighs with the skin and bones.

Cook each side in oil for 8 minutes, then remove from pan.

Saute 1 chopped up carrot, onion, and  2 celery in the fat for 10 minutes.

Add 2 sprigs of rosemary. I leave them whole and take them out before serving.

Squeeze 1 lemon into the pan and scrape the bottom of the pan to get all the yummy stuff off.

Place the chicken on top of all the vegetables.

Add 2 1/2 cup chicken broth (Homemade Chicken Broth)

Bring to boil.

Put it in the oven for 40 minutes.*

*If you did not use a cast iron skillet you will have to
transfer the whole dish to an oven proof dish.

Put chicken and vegetables over brown rice.  Very yummy!


Comments (6)

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I'm definitely coming to your house for dinner! I'll bring the dessert, okay? ;-)
Thanks for the recipe!
Chicken and rosemary are yummy!

I'll share a recipe with similar flavors that may be great for some of the young mothers you mentor. I call it "carpool chicken" because it requires so little hards-on prep.

Preheat oven to 375 degrees

In a big bowl, combine equal amounts of grainy mustard, white wine and balsamic vinegar. Add in sprigs of rosemary and thyme, and some fresh ground pepper. Toss chicken legs into the bowl to marinate them, then place in a roasting pan or casserole dish. Cut some new potatoes in half and combine with some baby carrots. Combine some of the marinade with some olive oil, toss the veggies in the mixture, and add them to the chicken or place in a separate pan or dish.

Throw everything into the oven, and go do carpool (or take a shower or tend to anything else you need to do for an hour). Test after an hour to see if it's done.

An easy green side dish is pesto spinach. Take some frozen chopped spinach, top with a tablespoon of pesto, and pop in the oven for 30 min.
1 reply · active 599 weeks ago
Gently Led's avatar

Gently Led · 599 weeks ago

thanks for posting this -- I'm going to try it!
Ooh yum! I love rosemary and chicken :)
I love the simplicity of this recipe. Thanks for sharing at Homestead Barn Hop! That's how I found you.
Gently Led's avatar

Gently Led · 599 weeks ago

I made this for dinner tonight and it was delicious! Thank you so much for posting. I don't know much about cooking & so appreciate that this was simple and healthy. I roasted cubed potatoes & sweet potatoes at the same time, and they were delicious with the stew.

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