Beer-Braised Chicken Stew with Fava Beans and Peas

Author: 
Paul Kahan
  • 2 Tablespoons  anise seeds
  • garlic cloves, coarsely chopped
  • 1/2 Teaspoon  loosely packed saffron threads
  • 2 Teaspoons  sweet paprika
  • 1/2 Teaspoon  cayenne pepper
  • 1/4 Cup  fresh lemon juice
  • 1/2 Cup  plus 2 tablespoons pure olive oil
  • skinless chicken thighs
  •   Salt
  • 1 Cup  shelled fava beans
  • 1/2 Cup  fresh peas, preferably English peas
  •   Freshly ground black pepper
  • 2 Tablespoons  unsalted butter
  • 1 Pound  button mushrooms, halved
  • scallions, thinly sliced
  • thyme sprigs
  • 1 Tablespoon  all-purpose flour
  •   One 12-ounce bottle Belgian beer
  • 1/2 Cup  heavy cream
  • 1/4 Cup  coarsely chopped flat-leaf parsley
  • 2 tablespoons anise seeds
  • 4 garlic cloves, coarsely chopped
  • 1/2 teaspoon loosely packed saffron threads
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup fresh lemon juice
  • 1/2 cup plus 2 tablespoons pure olive oil
  • 8 skinless chicken thighs
  • Salt
  • 1 cup shelled fava beans
  • 1/2 cup fresh peas, preferably English peas
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 pound button mushrooms, halved
  • 8 scallions, thinly sliced
  • 2 thyme sprigs
  • 1 tablespoon all-purpose flour
  • One 12-ounce bottle Belgian beer
  • 1/2 cup heavy cream
  • 1/4 cup coarsely chopped flat-leaf parsley
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.

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Recipe Details

Preparation Time: 
1 hour
Cooking Time: 
1 hour
Total Time: 
2 hours
Serves: 
8

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