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50 mins
Citrus Chicken Stew Recipe

Citrus Chicken Stew

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again

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Citrus Chicken Stew is a wonderful summer evening dish, full of flavour and delicate tastes. If you prefer the darker meat on a chicken, boned, skinned chicken thighs are just as convenient as breasts. This stew can be prepared and refrigerated up to 3 days ahead or frozen up to 1 month in advance. Reheat gently over medium-low heat, adding ½ cup water if the stew seems too thick

      Preparation Time: 10 Minutes

      Cooking Time: 40 Minutes

Ingredients for Citrus Chicken Stew

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3 tablespoons
olive oil
1 tablespoon
1 medium-sized
free range chicken
5 cloves
2 large
1 bulb
1 pint
chicken stock
salt and pepper
6 tablespoons
fresh peas
6 tablespoons
broad beans (a.k.a. Fava, Field, Bell or Tic Bean)
4 oz
large green olives (pitted)
1 small bunch
fresh parsley
1 small bunch
3 tablespoons
plain yoghurt


How to Cook Citrus Chicken Stew

  1. Portion the chicken into breasts, thighs and legs (or you can buy 6 chicken portions of your choice if you prefer). Peel and chop the garlic and onions. Chop the fennel and leeks.
  2. Melt the butter in a casserole dish and add the olive oil. Turn on high heat and brown the chicken portions all over for 5 - 10 minutes. Reduce the heat to medium, add the garlic, onion, fennel and leeks, place a lid on the casserole and sweat the vegetables until they are tender (about 5 minutes). Pour in the chicken stock, season with salt and freshly ground pepper to taste and cook on a gentle heat until the chicken is cooked and tender (about a further 15 - 20 minutes).
  3. Meanwhile, pod the peas and broad beans and blanche them in boiling water for 2 - 3 minutes. When the chicken is cooked, add the peas, beans and olives. Finely chop the parsley and dill and stir these into the stew. Squeeze the juice from the lemons and add to the casserole, along with the yoghurt. Stir and bring back to heat and serve with Plain Boiled Rice.

A little grated parmesan cheese sprinkled on top of each serving makes a welcome additional flavour
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Reviews of Citrus Chicken Stew

Rating 4 out of 5 - Many cooks will make this recipe again November 05 2014
This is one of my all time favorite recipes. I've been making this for years ever since I saw it here and it continues to be a crowd pleaser. I love chicken and lemons together so this dish is now the standard by which all of my future meals will be judged
(5 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again July 13 2014
Soo yummy. The basic recipe has fantastic flavour (not too lemony) but is a little light on the veggies. We added mushrooms, which were a nice addition, and sweetcorn from a tin. I think I will try adding some sauteed baby artichokes next time. Also, the stew is fantastic over wild rice. The recipe is super flexible.
(7 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again March 19 2014
Wow. This is to die for! The recipe sounded good so I just had to try it. It exceeded my expectations and I will be making it again and again and again. I never would have thought to put all these things together in a stew but I don't know why - the flavours go together so beautifully! It's almost like chicken piccata in hearty stew form. It was easy to make and was wonderful comfort food for a cold autumn supper. I will definitely be making this one over and over again.
(3 reviews)

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