1. Preheat the oven to 220 C.
2. Season the chicken very well with the salt and pepper for the recipe.
3. Heat the oil and 1/2 tablespoon butter in an oven over a medium flame.
4. Lay half of the chicken pieces, with the skin on the lower side in a large pan. Cook the chicken till it’s nicely browned on both sides, turning once. Transfer the cooked chicken to a plate. Repeat with remaining chicken for the recipe.
5. Reduce the flame slightly and now add the carrots and celery, and cook again until just tender.
6. Add in the rosemary, and cook until fragrant. This is very important for the recipe as it adds the most flavour.
7. Add in the lemon juice and scrape up any browned bits that cling to the pan with a wooden spatula.
8. Slowly, stir in the broth, onions, lemon zest, and salt according to taste, just bringing the recipe to a boil.
9. Return the chicken to the pot, making sure that the skin is just over the surface of the liquid, and then put the stew in the oven.
10. Cook the recipe in the oven, uncovered, until the chicken is cooked thoroughly and is tender, and lightly glazed and brown.
11. Baste the chicken frequently in the last 20 minutes of cooking.
12. Meanwhile, use a fork to work the remaining butter into the 2 tablespoons flour and make a paste for the recipe.
13. Remove the stew from the oven. Remove and discard the rosemary and keep all the vegetables and chicken in a serving bowl. Place the oven over a medium flame and whisk the butter and flour mixture into the juices that are remaining in the pot until it’s thoroughly dissolved.
14. Bring the recipe to a boil and then simmer until thickened.
15. Pour the sauce over the chicken recipe and serve immediately with buttered noodles.
16. Your chicken stew recipe is ready to be eaten!