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!