Sure, here is a recipe for Lemony Chicken Stew With Orzo
Lemony Chicken Stew With Orzo
This bright and flavorful stew is perfect for a cozy weeknight meal. Tender chicken pieces simmer in a lemony broth with orzo pasta, creating a satisfying and comforting dish. Fresh tarragon adds a touch of herbal elegance, while the lemon juice brightens up the whole pot.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs |
| Yellow onion | 1 medium |
| Garlic cloves | 3 |
| Celery stalks | 2 |
| Medium carrot | 1 |
| Olive oil | 2 tablespoons |
| Chicken broth | 6 cups |
| Water | 2 cups |
| Dried tarragon, divided | 1 tablespoon |
| Orzo pasta | 1 cup |
| Lemon juice, plus additional to taste | 1/2 cup |
| Fresh tarragon, chopped (for garnish) | 1/4 cup |
| Salt and freshly ground black pepper | To taste |
Cooking Guide:
- Prep the Ingredients: Cut the chicken breasts into bite-sized pieces. Dice the onion, celery, and carrot. Mince the garlic cloves. Chop the fresh tarragon.
- Sauté the Vegetables: Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion, celery, and carrot and cook for 5-7 minutes, or until softened. Stir in the garlic and cook for another minute until fragrant.
- Brown the Chicken: Add the chicken pieces to the pot and cook for 5-7 minutes per side, or until golden brown on all sides.
- Simmer the Stew: Pour in the chicken broth, water, and half of the dried tarragon. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- Add Orzo and Finish: Stir in the orzo pasta and continue simmering for another 10-12 minutes, or until the orzo is tender and the broth has thickened slightly. Remove the pot from heat and stir in the lemon juice and remaining dried tarragon. Season again with salt and pepper to taste.
- Serve: Ladle the stew into bowls and garnish with chopped fresh tarragon.
Tips:
- For a richer flavor: You can brown the chicken pieces in a separate pan with butter instead of olive oil. Add the browned chicken and any drippings back to the pot with the vegetables.
- Adjust the lemon juice: Start with 1/2 cup of lemon juice and add more to taste for a brighter flavor.
- Substitute the tarragon: If you don’t have tarragon, you can use 1 teaspoon of dried thyme or oregano instead.
- Make it a one-pot meal: Add your favorite chopped vegetables like zucchini, broccoli, or peas along with the orzo pasta for extra nutrition.
- Leftovers: This stew reheats well and stores well in the refrigerator for up to 3 days.
Enjoy!
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