Braised in our bone broth and aromatics, this lemon and rosemary chicken recipe is easy enough for weeknights yet elegant enough for entertaining. Bone broth, rosemary, garlic, fennel and lemon come together for a dish that’s complex and wonderful, flavoring the chicken thighs and red potatoes as they cook, all in one pan. All you'll need to add is a loaf of crusty bread to soak up the juices. This is one chicken recipe that's sure to become a family favorite.
cost per recipe: $10.43
The price is determined by the national average.
bone-in chicken thigh
cup all-purpose flour
tablespoons olive oil
extra large onion, cut in half and thickly sliced (about 2 cups)
medium fennel bulb, cut in half and sliced (about 2 cups)
cup halved grape tomatoes
pound baby red potatoes, cut in half
cup white wine
cups Swanson® Chicken Bone Broth
6-inch sprigs fresh rosemary leaves
cup chopped fresh parsley
tablespoons grated lemon zest
teaspoons minced garlic
Season the chicken as desired. Coat the chicken with the flour. Heat the oil in a 12-inch saute pan (a skillet with straight sides) over medium-high heat. Add the chicken and cook for 3 minutes before turning (if it doesn't turn easily give it another minute on that side), then cook until both sides are well browned. Remove the chicken from the skillet.
Add the onion, fennel, tomatoes and potatoes to the pan and cook for 3 minutes, stirring occasionally.
Remove the leaves from 1 sprig rosemary and chop. Add the wine, broth and remaining rosemary to the pan and heat to a boil. Return the chicken to the pan and sprinkle with the chopped rosemary. Reduce the heat to low. Cover and cook for 35 minutes or until the chicken is cooked through. Season to taste. Remove and discard the rosemary sprigs.
Stir the parsley, lemon zest and garlic in a small bowl. Sprinkle over the chicken before serving.