![]() ![]() 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.
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