Lemon Chicken Stew

On cold nights like tonight, I'm happy to slip into my yoga pants, load Downton Abbey into the Blu Ray player, eat a bowlful of Lemon Chicken Stew and then eat my weight in ice cream... I'm a contradiction.



Lemon Chicken Stew
slightly adapted from Foodiecrush
Serves 4

5 tablespoons olive oil
1/2 cup plain flour
1 teaspoon sea salt flakes, plus extra
1 teaspoon freshly ground black pepper, plus extra

500g boneless, skinless chicken thighs, cut into 2cm dice

4 medium carrots, peeled and thinly sliced

2 sticks celery, thinly sliced

1 brown onion, finely diced

2 cloves garlic, minced

6 cups chicken stock

3 tablespoons lemon juice, plus extra lemon wedges to serve

1 cup rice-shaped pasta (I used Seme di Melone which are shaped like the cutest little melon seeds but orzo or risoni would work.)

2 tablespoons fresh dill, chopped, plus extra chopped dill to serve

Sprinkle the chicken pieces with the salt. Put the flour and pepper into a large zip lock bag, throw in the seasoned chicken pieces, given them a good toss and shake off the excess.

Pour 2 tablespoons of the oil into a large Dutch oven or stockpot and heat over medium-hot flame. Place half the chicken in the hot oil and cook until it is golden brown on all sides. Remove from the oil and transfer it to a plate. Brown the remaining chicken in 2 more tablespoons of the oil and transfer it onto the plate with the rest of the cooked chicken. Set aside.

Add the remaining tablespoon of oil to the pan and throw in the carrots, celery, onion and a  little salt and pepper. Cook on medium heat for about 5 minutes until the vegetables start to soften. Add the garlic and cook for another minute. Add the stock, bring to the boil, then reduce the heat to simmer. Put a lid on the pot and simmer for 20 minutes.

Add the pasta and chicken and cover and simmer for a further 10 minutes or until the pasta is cooked.

Take the pan off the heat, stir in the lemon juice and chopped dill and check seasoning.

Serve piping hot with lemon wedges and extra chopped dill on the side.