Chicken Stew with Lemon and Rosemary

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So I absolutely adore this recipe! The taste is amazing and can easily be altered, as people have previously said! My personal problem however, is keeping the chicken skin crispy. I work so hard to fry it crispy and golden, but by the time I pull it out, the skin is flaccid. This is probably my lack in cooking skills rather than the recipe. Any advice?

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This is a great base recipe that is easy to alter according to your needs. My husband isn't a big pasta fan so I added diced potatoes to the pot to make it a little heartier. I also didn't make the roux and just left it with the homemade chicken stock. It was really excellent and since it was a one pot meal I can see this becoming a regular meal.

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Soo yummy. The basic recipe has fantastic flavor (not too lemony but is a little light on the veggies. We added mushrooms, which were a nice addition, and zucchini, which got too mushy. I think I will try adding some sauteed baby artichokes next time. Also, the stew is fantastic over wild rice. The recipe is super flexible.

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Great winter night recipe. Next time, I will decrease the amount of celery and add in another veggie. Also, there was so much liquid, I could have reduced it to make a thicker sauce. But the flavors were fresh and lovely.

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This was GREAT! I used a whole chicken instead of just thighs. Definitely recommend basting often to prevent the chicken from drying out. Also, I would try it with mashed potatoes next time.

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Lovely flavors and although slightly involved, well worth the effort! My husband and 2 young kids loved it- they helped me prep by cutting the veggies. I also added some potatoes to the stew. We ate it over brown rice.

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The recipe was good..After reading the suggestions, I added more vegetables like potatos and parsnips, Parsnips I cooked with the carrots and celery. Next time.I'll cut back to 2 celery ribs. The taste was overpowering..The pearl onions was ok next time I'll just add the 1 small onion with the carrots, celery, onion and parsnips..I did add the rosemary and lemon zest and I think it helped a little..After adding the flour with butter at the end, I thought it tasted too greasy..I think part of it was the chicken fat from the skin other than the butter. Next time I'll just pour off some of the fat before adding veggies..

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This recipe rocks. I marinated the chicken with salt, pepper and lemon juice for 10 minutes before start cooking and it turns out tastier!! It's hard to get pearl onion and fresh rosemary so i switch with shallots and dried rosemary and it turns out nice. I'm a teacher teaching cooking practical class so I used this recipe for the food production class and our food sold out! I also get compliments from my colleagues as the recipe turns out well. Thank you for sharing ^^.

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Made as written with the exception of the cut of chicken. I had a whole, cut up chicken that I used instead. I honestly wasn’t expecting much, but this was really quite good. My boyfriend is super picky about chicken and generally hates any chicken ‘with bones,’ but even he gobbled this up. Same with my picky 3-year old. This will be in our rotation…fun take on a deconstructed chicken soup!

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Sinfully good! See my post on my blog Katherine's Cravings under "chicken soup for the soul, deconstructed"