Name: Chicken stew with lemon and rosemary
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 chicken thighs, roughly 1.15kg (each thigh about 175g); Salt, plus 1 tsp; Freshly ground black pepper; 1 tbsp vegetable oil; 45g unsalted butter, softened; 4 carrots, sliced diagonally into 2.5cm pieces; 4 celery sticks, cut diagonally into 2.5cm pieces; 2 sprigs rosemary; 1 lemon, juiced; 625ml chicken stock, from a stock cube or homemade; 75g frozen pearl onions, thawed; 2 tsp finely grated lemon zest; 2 tbsp plain flour; Serve with cooked egg tagliatelle dressed in butter