Lemon Chicken Stew With Vegetables
User Reviews
4.1
66 reviews
Good
-
Cook Time
1 hr mins
-
Servings
4 servings
-
Calories
658 kcal
-
Course
Main Course
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Cuisine
Greek
Lemon Chicken Stew With Vegetables
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Cooked together with potatoes, carrots, zucchini, and leeks this Lemon Chicken Stew is so healthy, light, and delicious!
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Ingredients
- 2 tablespoons olive oil
- 1.5 kilogram / 3.3 lb chicken with bone, cut into 8 parts or see text above
- 200 grams / 7 oz leek finely chopped
- 70 grams (½ medium-sized) onion minced
- 4 garlic cloves finely chopped
- 3 tablespoons organic apple cider vinegar or 5 tablespoons white wine instead
- 650 ml chicken or vegetable stock
- 3 bay leaves
- 3 prigs fresh thyme
- 220 grams / 7.7 oz baby carrots peeled and cut in half
- 600 grams / 21 ounce potatoes such as Yukon gold peeled and cut into 5 cm (2-inch) cubes
- 65 grams (1 large stick) celery without leaves chopped
- 300 grams / 10.5 oz zucchinis cut into 3 cm (1,5-inch) thick slices
- 5-6 tablespoons lemon juice fresh
- ½ lemon zested
- 2 teaspoons cornstarch
- 25 grams / 0.8 oz butter
Instructions
- Heat olive oil in a large cooking pot over high heat.
- Pat dry the chicken with paper towels. Season with salt and pepper.
- Sear the chicken in the hot olive oil until deep golden all over. Don't stack the chicken in the pot if necessary, sear in two batches. Once done, remove the chicken from the pot and set it aside on a plate.
- Turn the heat to medium-low. Add to the pot the leeks, onions, and garlic. Saute for a few minutes until caramelized, stirring and scraping the pot.
- Pour the vinegar (or white wine) into the pot. Add the chicken back to the pot along with its juices that have collected on the plate.
- Cook for a couple of minutes without stirring until the liquid in the pot drains and it stops smelling vinegary (or like alcohol if using wine). Don't stir at this point just tilt and shake the pot a little.
- Pour in the stock season with salt, pepper, bay leaves, and thyme. Once it gets to a gentle boil, turn the heat to low and put the lid on. Simmer for 30 minutes.
- Add the potatoes to the pot making sure they're submerged in the sauce. Add also the carrots, celery, and zucchini. Raise the heat to medium. Put the lid back on and simmer for 25-30 minutes more. Or until the potatoes are cooked.
- Mix together the cornstarch with lemon juice and lemon zest. Pour it into the pot. Add also the butter.
- Shake the pot a little. Raise the heat to high and cook uncovered for 2-3 minutes or until the sauce thickens nicely.
- Serve with plenty of freshly ground pepper on top and enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
658kcal
(33%)
Carbohydrates
42g
(14%)
Protein
38g
(76%)
Fat
37g
(57%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
Monounsaturated Fat
16g
Trans Fat
0.4g
Cholesterol
148mg
(49%)
Sodium
714mg
(30%)
Potassium
1279mg
(37%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
7466IU
(149%)
Vitamin C
54mg
(60%)
Calcium
107mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 658kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 148mg | 49% |
| Sodium | 714mg | 30% |
| Potassium | 1279mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 7466IU | 149% |
| Vitamin C | 54mg | 60% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
66 reviews
Good
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