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Friday, August 28, 2015

Lemon Chicken Stew

This is a nice fall is coming dinner.  It uses many of the end of season vegetables available at this time of year.   The vegetables roast with the chicken in a lovely lemon oregano sauce.  Serve in a bowl and dinner is complete.

1.5# boneless, skinless chicken thighs
3 T. olive oil
2 carrots, cut in large chunks
1 onion, quarted
2 cloves garlic
2 small zucchini, sliced
3 patty pan squash, sliced or quartered
3 roma tomatoes, cut into thick slices
3 red potatoes, quartered
1 lemon
2 T. oregano
1 T. fresh rosemary
1/2 c. cheese (I used a stitlton with lemon zest)
In a large oven-proof pan, place 2 T. oil.  Add chicken thighs and brown on each side.  Remove from pan.  Add other T. oil and all vegetables.  Cook over medium heat for 10 minutes.  Return chicken to pan.  Sprinkle with rosemary and oregano.  Zest the lemon and sprinkle on top.  Squeeze juice from lemon and add to pan.  Bake, covered,  at 350 for one hour.  Sprinkle with cheese and bake an additional 15 minutes.

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