Beer-Braised Chicken Stew with Fava Beans and Peas

Name: Beer-Braised Chicken Stew with Fava Beans and Peas
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps anise seeds; 340 grams Belgian beer; 8 servings Freshly ground black pepper; 454 grams button mushrooms, halved; 1 teaspoons cayenne pepper; 237 milliliters shelled fava beans; 59 milliliters coarsely chopped flat-leaf parsley; 1 Tbsp all-purpose flour; 4 garlic cloves, coarsely chopped; 118 milliliters heavy cream; 59 milliliters fresh lemon juice; 118 milliliters pure olive oil; 118 milliliters fresh peas, preferably English peas; 1 teaspoons loosely packed saffron threads; 8 servings Salt; 8 scallions, thinly sliced; 8 skinless chicken thighs; 2 teaspoons sweet paprika; 2 thyme sprigs; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Beer-Braised Chicken Stew with Fava Beans and Peas a try. This recipe serves 8. One portion of this dish contains approximately 27g of protein, 27g of fat, and a total of 405 calories. From preparation to the plate, this recipe takes about 2 hours. If you have anise seeds, saffron threads, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Autumn will be even more special with this recipe.

Instructions

In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes.

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Anise

Toast

Equipment you will use

Frying Pan

Let the anise seeds cool slightly, then crush with the side of a knife.

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Anise

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Knife

In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne.

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Anise

Ground Cayenne Pepper

Paprika

Saffron

Garlic

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Food Processor

Add the lemon juice and puree.

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Lemon Juice

Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil.

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Olive Oil

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Bowl

Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.

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Chicken Thighs

Marinade

Meanwhile, bring a medium saucepan of water to a boil.

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Water

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Sauce Pan

Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly.

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Fava Beans

Salt

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Slotted Spoon

Bowl

Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.

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Fava Beans

Water

Peas

Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole.

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Olive Oil

Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes.

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Salt And Pepper

Chicken Thighs

Marinade

Whole Chicken

Transfer the chicken thighs to a platter.

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Chicken Thighs

Wipe out the casserole, add the butter and heat until melted.

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Butter

Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes.

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Mushrooms

Green Onions

Thyme

Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.

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Mushrooms

All Purpose Flour

Beer

Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes.

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Salt And Pepper

Chicken Thighs

Whole Chicken

Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs.

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Fresh Thyme

Fava Beans

Cream