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
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

Nutrition

Calories per serving:

766 calories

Dietary restrictions:

High Fiber, Low Carb Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Sugar Added

Daily value:

38%

Servings:

8
  • Fat 58g 89%
  • Carbs 25g 8%
  • Saturated 17g 84%
  • Fiber 7g 27%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 32g
  • Polyunsaturated 6g
  • Protein 37g 74%
  • Cholesterol 186mg 62%
  • Sodium 721mg 30%
  • Calcium 119mg 12%
  • Magnesium 86mg 22%
  • Potassium 1,114mg 32%
  • Iron 5mg 29%
  • Zinc 4mg 26%
  • Phosphorus 487mg 70%
  • Vitamin A 261µg 29%
  • Vitamin C 32mg 53%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 1mg 57%
  • Niacin (B3) 14mg 70%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 123µg 31%
  • Vitamin B12 1µg 16%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 33%
  • Vitamin K 168µg 210%
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