Chicken, Lemon and Rosemary Stew

image :  Chicken, Lemon and Rosemary Stew


  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs, skin removed
  • 6 large shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 rosemary sprigs
  • 1 lemon, cut into 8 wedges
  • 1 bay leaf
  • pinch of salt and freshly ground pepper
  • 19 oz/540ml can, white beans, rinsed and drained


For the best flavour, use juicy, sweet lemons in this recipe. Have lots of warm crusty bread on hand to soak up all the wonderful sap-like sauce from the stew.

Preheat the oven to 350°F (180°C).

Heat the oil in a deep, flame-proof casserole dish over medium-high heat. Add the chicken in 2 batches and sear in for about 3 minutes on each side or until browned; remove from dish.

Cook shallots and garlic in same dish over medium-high heat. Cook for about 5 minutes or until softened. Stir in wine. Return all the chicken to the same casserole dish with broth, rosemary, lemon, bay leaf salt and pepper. Cover and cook in the preheated oven for 45 minutes.

Stir in beans and cook for about 15 minutes or until the chicken is tender and cooked.

Remove the rosemary stalk, lemon and bay leaf before serving if preferred. Serves 4.