Lemon Chicken Stew

Good morning Knitting Buddies,

Have you ever had that moment where you forget important things on your to do list and you find yourself 30 mins away from home? Yes– that would be me. I am in transition and moving to a more convenient location to travel to/from work. Through my heist I grabbed my yarn, but forgot to grab my pattern. All I can do is chuckle at myself. Sometimes things happen for a reason. I don’t question the reason. I try to go with the flow. It ain’t gonna change a thing. I had a productive weekend, which involved knitting, moving, and making dinner. A special thanks to foodieCrush for providing such an awesome stew and my first time eating leeks was good.

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Ingredients

5 tablespoons canola oil
1/2 cup all-purpose flour
Kosher salt
Freshly ground pepper
1 pound skinless and boneless chicken thighs, cut into 1-inch pieces
4 carrots, sliced
2 ribs celery, chopped
1 onion, diced
1 leek, thinly sliced
2 cloves garlic, minced
5 cups chicken stock
1 cup water
3 tablespoons lemon juice
1 cup orzo pasta
2 tablespoons fresh tarragon, chopped

Instructions

  1. In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
  2. Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
  3. Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.
  4. Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon. Season immediately.
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