Lemony Chicken Stew
Sep 20, 2024 12:20 PM
This one-pot lemony chicken stew recipe is filled with tender chicken and hearty veggies all simmered together in a delicious creamy lemon-herb broth.
Cooler weather has finally arrived in the USA and I’m feeling allll the cozy fall nesting vibes right now. So a warm bowl of this lemony chicken stew sounds like the perfect way to celebrate.
It’s the comfort food I love this time of year, made with tender bites of caramelized chicken and hearty veggies all simmered together in a creamy, lemony, garlic-herb broth. It’s perfect for enjoying solo, ladling over noodles or rice, or (my personal favorite) serving with big hunks of crusty bread for dunking in that flavorful broth. All options are winners here and guaranteed to warm you up through and through!
I’m especially partial to this stew because it’s full of protein and can be used with whatever stew-friendly veggies happen to be hanging out in the fridge. And the leftovers arguably taste even better the second and third day. So the next time you’re craving a cozy chicken dinner, grab a lemon and let’s make a steaming pot of this lemony chicken stew together!
Ingredients:
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- fine sea salt and freshly-ground black pepper
- 3 tablespoons olive oil, divided
- 1 large white onion, chopped into bite-sized pieces
- 2 large carrots, chopped into bite-sized pieces
- 2 celery stalks, chopped into bite-sized pieces
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (or chicken stock)
- 4 cups chicken stock
- 1 pound Yukon gold potatoes, chopped into bite-sized pieces
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 2/3 cup heavy cream
- 2 to 4 tablespoons freshly-squeezed lemon juice
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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