My new favorite pastime inspired this post.
It’s true. This chicken stew was inspired from a photo I saw on Pinterest.
While on Pinterest, I stumbled upon this recipe. It caught my eye because I loved the bright, hearty, healthy ingredients that were visible, but even more than that, I loved the comforting, rustic charm of the photograph.
That’s what I love about Pinterest…it tells a million stories through its beautiful illustrations.
For folks who are as visual as I, this is one of the most effective, organizational, inspirational, vision-board tools that exists. Pinterest teaches us, it connects us, it provides words and photos that capture and express what we’re feeling or craving, and it does it in immediate ways.
Take this stew, for example…
The few days before making this stew I was busy in the kitchen making sweet stuff…cookies, cakes, etc…so Dom and I were desperate for something savory and satisfying. That’s when it hit me. I had pinned this recipe just a few days before and stored the idea for it in the back of my head. When I initially pinned it, I didn’t read through the recipe, but I knew it was something we would like because it contained chicken and lemon. Two of my favorite ingredients, together. I love roasting a whole chicken with lemon and onions and fresh herbs, so I imagined this stew would taste a little like my roasted chicken. Well, I was partly right. It was reminiscent, but still different because this stew introduced a flavor I have never used before…tarragon. This licorice-like flavor, coupled with the lemon and other fresh vegetable flavors, created a kind of sweetness that was very delightful. The anise flavor was subtle, but present, much in the same way that cirrus clouds dot a blue sky…subtle, but present, and definitely pleasing.
Now, of course the tarragon was a lovely surprise, but the greatest surprise of all? This is a one-pot meal! Yep, you read it right…One. Pot.
So, not only was it satisfying, it was simple, and clean-up was easy!
That’s my kinda meal!
This recipe is a keeper! Like so many of the others that I have pinned and accumulated over these past few months, I love being able to share recipes and ideas about so many things, from so many folks, who have similar visions. It’s just plain fun.
Thank you Pinterest!
- 5 Tbsp. canola oil
- ½ cup all-purpose flour
- Kosher salt
- Cracked black pepper
- 1½ lbs. skinless, boneless chicken thighs, cut into 1-inch pieces
- 4 carrots, sliced
- 2 ribs celery, chopped
- 2 onions, diced
- 1 leek, thinly sliced
- 3 cloves garlic, minced
- 5 cups chicken stock
- 1 cup water
- 3 Tbsp. lemon juice
- 1 cup orzo pasta
- 2 Tbsp. fresh tarragon, chopped
- In an 8 quart casserole stockpot, heat 2 Tbsp. of oil over medium high heat.
- Add the flour to a shallow bowl and season with about 1 tsp. each of salt and pepper.
- Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd.
- Cook until golden, about 3 minutes per side then transfer the chicken to a bowl.
- Brown the remaining chicken in 2 more Tbsp.of oil.
- Add the remaining Tbsp. of oil and the carrots, celery, and onion to the stockpot and cook over medium heat for 3 minutes.
- Add the sliced leek and garlic and cook for about 3 minutes and season with salt and pepper.
- Add the chicken stock and water and bring to a boil.
- Cover and simmer over low heat, stirring occasionally for about 20 minutes.
- Add the orzo and chicken to the pot and cover and simmer for about 10 – 12 minutes or until orzo is tender.
- Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon.
- Season immediately.
*Recipe inspired by Foodie Crush.