Chicken And Tomato Stew With Caramelized Lemon Food

CHICKEN STEW WITH LEMON AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees F.
• Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.
• Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.
• Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.
• Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.

CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON

Steps:

• Stew:
• Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
• Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10-12 minutes. Transfer chicken to a plate, leaving drippings behind.
• Add onion to pot and cook, stirring often, until softened, 6-8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70-80 minutes.
• Caramelized lemon and assembly:
• Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
• Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.
• Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
• Do Ahead
• Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

CARAMELIZED LEMON CHICKEN

Steps:

• Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
• To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
• Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
• Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
• Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.

LEMON CHICKEN STEW

Steps:

• In a large enamel casserole dish with a tight-fitting lid, warm oil on medium heat and gently brown chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and set aside.
• Add onion, carrots, and celery and fry in oil until just beginning to soften. Add garlic and stir for a further minute, then return chicken pieces to casserole.
• Pour in tomatoes and stock and bring to a boil. Pop whole chili and bay leaves into casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper.
• Cover and reduce heat to low and simmer for 20 minutes. Stir in cannellini beans, replace lid and cook for a further 20 minutes.
• When cooking time is up, stir in chopped parsley and coriander, lemon zest and lemon juice. Serve immediately in warmed flat bowls.

ZESTY CHICKEN TOMATO STEW

Steps:

• Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
• Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.

ROAST CHICKEN WITH CARAMELIZED LEMONS, CHERRY TOMATOES & OLIVES RECIPE - (4.6/5)

Steps:

• Preheat oven to 450°F. Heat the oil in an oven-proof skillet over medium-high heat. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast for 25 minutes, or until chicken is cooked through. *The chicken breasts I used were 3/4 pound each.