This is a very aromatic stew and it fills the house with a wonderful orange and rosemary sent while cooking. It doesn’t take long to make. It takes about 10 minutes to prep and about 30 minutes to cook.
I had thawed out a package of chicken breasts to make two meals with. I posted the recipe yesterday of the first meal and this is the second meal. This stew can be made ahead and it taste better the next day. I was not sure how the potatoes would taste cooked with orange citrus added to the stew. This recipe turned out to be a very delicious meal. I heated it up to serve and added a green salad to go with it.
This recipe makes two large servings and very filling.
Orange Rosemary Chicken Stew
- 2 tablespoons oil
- 1 large chicken breast cut in bite size pieces
- 1/2 onion sliced thinly
- 1/4 teaspoon salt
- 1 1/2 cup water or chicken broth
- 2 carrots sliced thinly
- 2 red potatoes cut in bite size pieces
- 1/4 teaspoon rosemary
- 1 1/2 cup broccoli florets
- 1 large orange. zest and juice
- 1 tablespoon corn starch
Zest the orange and squeeze the juice into a measuring cup add enough water to make a half a cup. Stir in corn starch. Set aside.
In a large sauce pan heat oil on medium heat. Sauté chicken, onion and salt until chicken is no longer pink and onion is translucent. Add carrots, potatoes, rosemary and water enough to cover the vegetables. Cover and cook 15 minutes.
Stir in orange zest and add broccoli and simmer until broccoli is tender. 5 to 10 minutes.
Stir in orange mixture until thicken and sauce is clear. Serve warm.