Summer Braised Chicken and Vegetables with Good Mother Stallard Beans
This lighter take on braised chicken combines creamy Good Mother Stallard beans with red bell peppers, corn and snap peas. A handful of fresh herbs and a squeeze of lemon juice brighten the flavors. To cook the beans, soak them overnight and drain, then place in a large pot with water to cover by 2 inches. Add 1/2 yellow onion, 1 carrot and 1 celery stalk. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer until the beans are tender, 1 to 1 1/2 hours.
Ingredients:
- 1 Tbs. olive oil
- 3 lb. bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper, to taste
- 2 large leeks, white and light green portions, halved lengthwise and thinly sliced crosswise
- 1 large red bell pepper, seeded and diced
- 2 large garlic cloves, minced
- 1/2 cup white wine
- 3 cups chicken stock
- 1/2 lb. Good Mother Stallard beans, rinsed, soaked overnight, cooked until tender and drained
- 1 1/2 cups fresh corn kernels
- 1/2 lb. sugar snap peas, trimmed and cut in half on the bias
- 1/2 cup thinly sliced fresh basil
- 1/4 cup chopped fresh chives
- 1 to 2 Tbs. fresh lemon juice
Directions:
In a 6-quart essential pan or a Dutch oven over medium-high heat, warm the olive oil until just smoking. Season the chicken with salt and pepper. Working in batches, sear the chicken, turning once, until golden brown on both sides, about 8 minutes per batch. Transfer to a plate. Discard all but 2 Tbs. of the fat in the pan.
Set the pan over medium heat. Add the leeks and bell pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Increase the heat to medium-high and add the wine. Bring to a simmer, then cook for 1 minute. Add the stock and bring to a simmer. Season with salt and pepper.
Return the chicken to the pan. Reduce the heat to medium-low, cover and cook until the chicken is fork-tender, about 45 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil.
Add the beans, corn and snap peas to the pan and increase the heat to medium. Cook, stirring occasionally, until the snap peas are crisp-tender, about 5 minutes. Add the basil, chives and lemon juice, to taste. Adjust the seasonings with salt and pepper.
Transfer the vegetables and braising liquid to warmed bowls and top with the chicken. Serve immediately. Serves 4 to 6.
Williams-Sonoma Kitchen.