![]() ![]() Freshly squeezed lemon juice is a must for this recipe.If you do go the store-bought route, buy a good quality chicken broth or stock (the stock will be more robust, whereas the broth less so.) For the best flavor, I prefer using my homemade chicken stock in this lemon chicken stew.Depending on the style (long, short, or medium grain), rice will likely need more time to cook and possibly more broth, so keep that in mind if using it. ![]() Readers have reported success using different types of rice in place of the orzo. If you’re having a hard time finding orzo, try a small-shaped pasta such as orecchiette, acini de pepe, ditalini, or elbow pasta. Chicken thighs have less tendency to overcook, but since this is a pretty quick recipe, I’ve found chicken breasts work just as fine. Yes, you can use diced boneless chicken thighs or chicken breasts. Can I Use Chicken Thighs Instead of Breasts? Stir in the lemon juice, season with salt and pepper, and sprinkle with more fresh tarragon before serving. If you prefer a soupier stew, add more chicken broth or cook the orzo separately, then stir it into the soup near the end. The orzo will absorb the broth’s flavor and thicken it as it cooks. Over the years I’ve condensed the cooking time of this recipe by adding all of the ingredients back to the pot with the stock and water. This way the garlic doesn’t brown too much and become bitter.Īdd the chicken back into the pot, along with the orzo, stock, water, and tarragon. Cook the carrots, celery, and onion for a few minutes before adding the leek and garlic. You’ll do this in the same pot and the veggies will take on all of that delicious, flavorful fond from cooking the chicken. Then, brown the chicken on all sides in a large stockpot and transfer it to a bowl or plate. Dredge the cubed chicken in a simply seasoned flour mixture. ![]() This simple chicken stew comes together in one pot and in no time (unlike other stews that require long simmer times).īrown the chicken. Orzo pasta (delightful pasta bites that when cooked in the broth help thicken the stew). ![]() Chicken stock (I prefer homemade, but storebought low-sodium chicken stock is fine).Skinless, boneless chicken breasts or chicken thighs, your choice.Here’s what you’ll need to make this easy chicken stew: Fewer ingredients mean less prep work, which is always a good idea in my book. In addition to making this lemon chicken recipe simple to prep, I keep the ingredients list as short as possible. Finally, dimples of orzo pasta share their starchy powers, thickening the stock with sprigs of tarragon adding an herbal anise accent. Lemon juice brings the zing, and compliments the earthiness of sautéed leek, carrots, and celery. Chunky chicken breast or skinless chicken thighs (your choice) are dredged in flour and then browned to add more flavor to the chicken-based broth. This recipe is an oldie but a goodie, and one I come back to every year. While my homemade chicken noodle soup and creamy chicken and wild rice soup are favorite winter slurpers, the magic of this brightened-up chicken stew with orzo is how it shifts easily from a winter comfort classic to light and springy spoonfuls of stewed delight. There’s something so comforting about a bowl of chicken stew or soup simmering away as the savory aromas permeate your home and please the senses. This simple chicken stew comes together in just one pot, swaps rice for orzo, and is brightened up with lemon juice for a lemony twist on the classic chicken and rice soup. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |