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Spring Chicken Stew MARIO BATALI

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This Spring Chicken Stew is going to be a staple in your house!

ingredients
SPRING CHICKEN STEW
2 tablespoons olive oil (divided)
1 pound chicken thighs (boneless, skin-on, cut into 1/2-inch pieces)
1 pound chicken breasts (boneless, skin-on, cut into 1/2-inch pieces)
1 cup cremini mushrooms (stems removed, thinly sliced)
1/2 bunch spring onion (chopped, tops and bottoms divided)
1 cup dry white wine
2 cups chicken stock
1/4 cup heavy cream
3 tablespoons unsalted butter (softened)
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 cup fava beans (shucked, removed from skins)
1 cup spring peas (shucked)
1/4 cup fresh tarragon (leaves only, roughly chopped)
1 baguette (toasted, sliced)
Kosher salt and freshly ground black pepper (to taste)

directions
Heat a large Dutch oven over medium-high heat, add chicken breasts and thighs and sear until golden brown, about 5 minutes. Remove to a plate and set aside. Add the mushrooms and cook until golden brown, about 3 minutes. Add the white and light green parts of the spring onions and cook until fragrant, about 2 minutes. Deglaze with white wine, scraping up all the brown bits. Add chicken stock and heavy cream, bring to boil and reduce to a simmer. Add the chicken back to the Dutch oven and cook through, about 10 minutes.
In a small bowl, stir butter and flour together so it forms a paste. Add the paste to the Dutch oven, whisking to combine. Continue to whisk until the mixture starts to bubble, then cook for 1 more minute.
Meanwhile, bring a medium pot of water to a boil and season generously with salt. Set up a large bowl of ice water nearby. Add the fava beans to the water and cook until tender, about 5 minutes. Remove immediately from the water and shock in the ice bath. Once cooled, remove to a paper towel-lined plate and set aside.
In the same boiling pot of water, add the peas and cook until just tender, about 3 minutes. Remove immediately from the water and shock in the ice bath. Once cooled, remove to a paper towel-lined plate and set aside.
In the Dutch oven, add the dark green tops of the spring onions, lemon juice, peas, fava beans, and tarragon and stir to combine. Serve in a shallow bowl with a slice of warm, crusty baguette.
Tip: Be sure your chicken has been patted dry before searing to ensure even browning and cooking.

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