Lemon Herb Chicken Stew

Lemon Herb Chicken Stew

Here’s a great recipe for cooler nights, one that turns inexpensive chicken thighs into a flavorful and nutritious stew. Stewed in a fragrant mixture of garlic, rosemary, and white wine, the results are tender and fit for family or company, with leftovers for lunch next week.
Course Main Dish


  • 1 pound chicken thighs boned, skinned; rinsed & patted dry
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons each salt
  • 1 1/2 freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large garlic cloves minced
  • 1 1/2 cups carrots sliced into rounds
  • 2 sprigs rosemary
  • 1 lemon zest & juice
  • 3/4 cup dry white wine
  • 2 cups chicken broth
  • 1 pound Yukon Gold potatoes scrubbed and cut into 3/4-in. cubes
  • 1 cup finely chopped flat-leaf parsley
  • Lemon wedges for garnish


  • Cut each chicken thigh into two or three smaller pieces.
  • Combine the flour, salt, and pepper in a small bowl, and stir to combine.
  • Dredge the chicken pieces in the flour mixture.
  • Heat the olive oil in a large pot at a medium-high setting. Place the chicken pieces in it to brown. It should take about 5 minutes in total. Turn once to brown evenly.
  • Transfer the chicken to a plate.
  • Add the garlic and saute a few minutes. Then add the carrots and celery to the pot and continue to cook for about 10 minutes.
  • Now add the rosemary, and cook, stirring for one minute.
  • Add the lemon juice and zest to the pot. Stir for less than a minute.
  • Add the wine. Cook as you stir up all the browned bits from the pot until reduced by about half.
  • Add the chicken broth, diced potatoes, and chicken to the pot. Heat to a simmer.
  • Cover and cook for about 20 minutes, until the potatoes are tender.
  • Serve with lemon wedges.
Keyword Lemons
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