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Lemon Chicken Stew

Heidi Larsen, FoodieCrush
  • minutes
  • Serves 6 to 8

INGREDIENTS

5 tbsp

canola oil

1/2 cup

all-purpose flour

Kosher salt

Freshly ground pepper

1 lb

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 tbsp

lemon juice

1 cup

orzo pasta

2 tbsp

fresh tarragon, chopped

1 person Recommend This Recipe