-
1
Preheat the oven to 425 degrees F.
-
2
Season the chicken generously with salt and pepper.
-
3
Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat.
-
4
Lay half of the chicken pieces skin-side down in the skillet.
-
5
Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes.
-
6
Transfer to a plate.
-
7
Repeat with remaining chicken.
-
8
Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes.
-
9
Add the rosemary, and cook until fragrant, about 1 minute more.
-
10
Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon.
-
11
Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.
-
12
Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven.
-
13
Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes.
-
14
Baste the chicken occasionally in the last 20 minutes of cooking.
-
15
Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.
-
16
Remove the stew from the oven.
-
17
Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl.
-
18
Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved.
-
19
Bring to a boil and simmer until thickened.
-
20
Pour sauce over the chicken and serve immediately over buttered noodles.
