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Chicken Stew with Lemon and Rosemary Recipe

Chicken Stew with Lemon and Rosemary

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Average Rating:

Total Reviews: 52

Showing 21-30 of 52

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  • on May 11, 2008

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    Really great. Following other's suggestions, I used garlic salt in place of kosher, added chopped yellow onions with the celery and carrots, and chopped the rosemary before adding. This was my first time making chicken stew, and it was terrific!

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  • on May 17, 2007

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    The blend of lemon and rosemary is very wonderful. This has become a household favorite. It is also delicious as a leftover.

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  • on February 10, 2007

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    This stew was very tasty, all flavors came together very well. I used chicken breasts and cubed meat after it was cooked, I dont like bones in my stew. I added a few cubed red potatoes and extra veggies, definately yummy. Also added garlic-YUM. I didnt have a Dutch Oven, so I just simmered it on the stove for the hour. Turned out very nice. Will make again!

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  • on January 01, 2007

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    I have never made a chicken stew before and this was delicious. Loved the lemon, carrots and celery. I would chop up the rosemary before hand the next time and use a chopped onion instead to get more flavor.

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  • on October 17, 2006

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    I used boneless, skinless thighs for this recipe, and homemade chicken stock. Still, it seemed to lack something. Perhaps garlic would have been a good addition.

    I also didn't drain the whole dish and then add back the thickened sauce. I instead removed a portion of the liquid, thickened it, and returned it to the stock. It wasn't thick enough.

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  • on October 10, 2006

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    I was looking for a "Delicious Chicken Stew" recipe and am happy that I found this one. I, of course made a couple of changes. I used one 3-pound whole chicken which I cut up into 10 pieces. I seasoned the chicken and cooked the pieces until brown on both sides and moved them to a plate. I then added a chopped onion to the pan and cooked it for 5-minutes before
    proceeding with the carrots and celery. I followed the recipe directions from there on. The result could not have been better

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  • on July 20, 2006

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    Your family & friends will LOVE this dish! Very easy to make...don't know why it's rated medium. I only had 4 chix thighs so I just cut the recipe in half. As some reviewers did, I also substituted yellow onion & added at the same time as the celery. I did not have carrots & it still came out great. I thought the flavor was perfect...just enough lemon & just enough rosemary for my taste. I also had to use a chix bouillon cube diluted in boiled water since I did not have my usual chicken stock on hand & it still tasted GREAT. This is a winner in my recipe book!!!

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  • on June 06, 2006

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    Had the family come in after long flights and had this ready. It was so good and easy. Made it the night before, I heated it up the next day. Therefore, more time to spend with the family. The chicken was so tender and has a pleasant lemon taste. Not overpowering.

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  • on May 05, 2006

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    This stew has a great flavor, but I am a lemon lover, and the second time I made this I doubled the Lemon zest and Rosemary. I tripled the Lemon juice.

    It came out awesome the second time!!!

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  • on April 19, 2006

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    the chicken was very tender and the rosemary gave the dish a wonderful aroma. it was just a little on the salty side, possibly because some of the stock evaporates through the boiling and baking. a little time consuming, but delicious and well worth the wait.

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