Chicken Macaroni Stew

Instructions

• 1Heat a large Dutch oven over high heat. Add the oil and heat. Season the chicken with ½ teaspoon of the salt and pepper. Add to the Dutch oven and sear until lightly browned on both sides. Remove and set aside.
• 2Add the onion, carrot, celery, mushrooms and garlic to the pan and sauté for 3 minutes, or until translucent. Return the chicken to the pan. Add the potatoes, stock, cream and the remaining 1 teaspoon salt. Bring to a boil, then cover. Meanwhile, continue to the next step.
• 3Insert the wire rack into position 8. Set the oven to Bake, Convection, 350°F, for 25 minutes and press Start to preheat.
• 4Once preheated, place the pan in the oven and bake for 25 minutes. When there is 10 minutes remaining on the timer, remove the lid, stir in the macaroni and continue cooking, uncovered.
• 5The chicken and potatoes should be cooked through and the pasta al dente. If not, bake a little longer.
• 6Remove from the oven and allow to stand for 3 minutes, then stir in the lemon juice. Spoon it generously into bowls and season with salt and freshly ground black pepper. Comfort food never looked (or smelled) so good. Dig in and enjoy!