Spring Stew of Chicken and Asparagus
Ingredients
- 6 shallots, peeled and cut crosswise three times ⓘ
- 1 2 1/2-pound chicken, cut up, backbone and wing tips reserved for broth ⓘ
- 3/4 pound asparagus, trimmed, peeled and cut in 1 1/2 inch pieces, about 2 cups ⓘ
- 1 cup chicken broth, canned or fresh ⓘ
- 2 tablespoons cornstarch, dissolved in 1/4 cup cold water ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 2 tablespoons minced fresh dill ⓘ
- 1 tablespoon kosher salt ⓘ
Instructions
- Scatter shallots in bottom of a 2-quart souffle dish.
- At the knobby, small end of each chicken leg, cut through skin and tendons.
- Arrange legs and thighs along the inside rim of the souffle dish.
- Place breast halves, bone side up, in center of dish.
- Fit wings in between legs and thighs.
- Mound asparagus in center of dish.
- Pour broth over all.
- Cover tightly with microwave plastic wrap.
- Cook at 100 percent for 10 minutes.
- With dish in oven, slit plastic.
- Stir in dissolved cornstarch by sticking wooden spoon through slit.
- Cover slit with a square of wrap as a patch.
- Cook at 100 percent for three minutes.
- Uncover and stir in lemon juice, dill, salt and pepper to taste.
- Serve immediately
Nutrition & Diet Analysis (per serving)
340
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).