F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Beer-Braised Chicken Stew with Fava Beans and Peas
© John Kernick

Beer-Braised Chicken Stew with Fava Beans and Peas

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS
  • SERVINGS: 8
  • MAKE-AHEAD

Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both worlds. He braises the thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer, such as Pere Jacques from Chicago's Goose Island Beer Company, a Belgian-style ale full of caramelized malt flavors.

  1. 1/2 teaspoon cayenne pepper
  2. 1/4 cup fresh lemon juice
  3. 1/2 cup plus 2 tablespoons pure olive oil
  4. 8 skinless chicken thighs
  5. 2 tablespoons anise seeds
  6. 4 garlic cloves, coarsely chopped
  7. 1/2 teaspoon loosely packed saffron threads
  8. 2 teaspoons sweet paprika
  9. Salt
  10. 1 cup shelled fava beans
  11. 1/2 cup fresh peas, preferably English peas
  12. Freshly ground black pepper
  13. 2 tablespoons unsalted butter
  14. 1 pound button mushrooms, halved
  15. 8 scallions, thinly sliced
  16. 2 thyme sprigs
  17. 1 tablespoon all-purpose flour
  18. One 12-ounce bottle Belgian beer
  19. 1/2 cup heavy cream
  20. 1/4 cup coarsely chopped flat-leaf parsley
  1. In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
  2. In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
  3. Meanwhile, bring a medium saucepan of water to a boil. 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. 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.
  4. Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. 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. Transfer the chicken thighs to a platter.
  5. Wipe out the casserole, add the butter and heat until melted. 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. 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.
  6. 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. 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. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.
Make Ahead The braised chicken can be refrigerated overnight. Reheat gently and garnish with parsley before serving.
You Might Also Like

Ratings

Average Rating

(7)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.