Chicken Stew with Lemon and Rosemary

Chicken Stew with Lemon and Rosemary
14 Ingredients
  • 8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces)
  • Kosher salt, plus 1 teaspoon
  • Freshly ground black pepper
  • 1 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, softened
  • 4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups)
  • 4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups)
  • 2 sprigs rosemary
  • 1 lemon, juiced
  • 2 1/2 cups chicken broth, homemade or low-sodium canned
  • 3/4 cup frozen pearl onions, thawed
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons all-purpose flour
  • Buttered noodles, accompaniment
Nutrition
291
15% daily value
4 servings
                                       
                                           
     

Fat

32% 21

Saturated

40% 8

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

5% 16

Carbs (net)

- 13

Fiber

12% 3

Sugars

- 5

Sugars, added

- 0

Protein

23% 11

Cholesterol

21% 64

Sodium

30% 722

Calcium

6% 55

Magnesium

7% 28

Potassium

11% 513

Iron

7% 1

Zinc

8% 1

Phosphorus

19% 134

Vitamin A

48% 434

Vitamin C

15% 13

Thiamin (B1)

13% 0

Riboflavin (B2)

20% 0

Niacin (B3)

31% 5

Vitamin B6

26% 0

Folate equivalent (total)

11% 45

Folate (food)

- 35

Folic acid

- 6

Vitamin B12

10% 0

Vitamin D

1% 0

Vitamin E

10% 2

Vitamin K

16% 19
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