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Name: Hearty Lemon Chicken Stew
Prep time: 50 min
Total time: 1 h 10 min
Yield: 12
Cuisine: not set
Ingredients: 5 tablespoons Canola Oil; 1/2 cup All purpose flour; Kosher Salt; Black pepper; 1 1/2 pounds Skinless boneless chicken thighs Cut into 1 inch pieces; 4 Carrots Sliced; 2 ribs Celery chopped; 2 Onions diced; 1 leek thinly sliced; 3 cloves garlic minced; 5 cups chicken stock; 1 cup water; 3 tablespoons lemon juice; 1 cup orzo pasta; 2 tablespoons fresh tarragon chopped

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INGREDIENTS

5 tablespoons Canola Oil
1/2 cup All purpose flour
Kosher Salt
Black pepper
1 1/2 pounds Skinless boneless chicken thighs ; Cut into 1 inch pieces
4 Carrots ; Sliced
2 ribs Celery ; chopped
2 Onions ; diced
1 leek ; thinly sliced
3 cloves garlic ; minced
5 cups chicken stock
1 cup water
3 tablespoons lemon juice
1 cup orzo pasta
2 tablespoons fresh tarragon ; chopped

Servings

INSTRUCTIONS

1. In an 8 quart stockpot, heat 2 tablespoons of oil over medium high heat.

2. Add the flour to a hallow bowl and season with about 1 teaspoon each of salt and pepper.

3. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot and do not overcrowd.

4. Cook until golden, about 3 minutes per side, then transfer the chicken to a bowl.

5. Brown the remaining chicken in 2 more tablespoons of oil.

6. Add the remaining tablespoons of oil and the carrots, celery, and onion to the stockpot and cook over medium heat for 3 minutes.

7. Add the sliced leek and garlic and cook for about 3 minutes and season with salt and pepper.

8. Add the chicken stock and water and bring to a boil.

9. Cover and simmer over low heat, stirring occasionally for about 20 minutes.

10. Add the orzo and chicken to the pot and cover and simmer for about 10 - 12 minutes or until orzo is tender.

11. Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon.

12. Serve immediately.

NOTES

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Hearty Lemon Chicken Stew

5 tablespoons Canola Oil 
1/2 cup All purpose flour 
  Kosher Salt 
  Black pepper 
1 1/2 pounds Skinless boneless chicken thighs Cut into 1 inch pieces
4  Carrots Sliced
2 ribs Celery chopped
2  Onions diced
1  leek thinly sliced
3 cloves garlic minced
5 cups chicken stock 
1 cup water 
3 tablespoons lemon juice 
1 cup orzo pasta 
2 tablespoons fresh tarragon chopped

1. In an 8 quart stockpot, heat 2 tablespoons of oil over medium high heat.
2. Add the flour to a hallow bowl and season with about 1 teaspoon each of salt and pepper.
3. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot and do not overcrowd.
4. Cook until golden, about 3 minutes per side, then transfer the chicken to a bowl.
5. Brown the remaining chicken in 2 more tablespoons of oil.
6. Add the remaining tablespoons of oil and the carrots, celery, and onion to the stockpot and cook over medium heat for 3 minutes.
7. Add the sliced leek and garlic and cook for about 3 minutes and season with salt and pepper.
8. Add the chicken stock and water and bring to a boil.
9. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
10. Add the orzo and chicken to the pot and cover and simmer for about 10 - 12 minutes or until orzo is tender.
11. Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon.
12. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (353g)
Recipe Makes: 12 Servings

Calories: 262
Calories from Fat: 98 (37%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.8g
Cholesterol 59.9mg		18 %
Sodium 372.7mg		13 %
Potassium 502.4mg		13 %
Total Carbohydrate 21.8g		6 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 20.5g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 262

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