Summer Braised Chicken and Vegetables with Good Mother Stallard Beans

Summer Braised Chicken and Vegetables with Good Mother Stallard Beans is rated 4.6 out of 5 by 10.
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Prep Time: 20 minutes
Cook Time: 80 minutes
Servings: 6

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.

Rated 5 out of 5 by from Healthy and Delicious The light delicate flavors are perfect for a summertime dinner on the patio.
Date published: 2013-06-03
Rated 5 out of 5 by from Very flavourful, LOTS of yummy vegetables! But I didn't realize this was a soup! The picture in the recipe doesn't show nearly as much liquid as I had, the recipe used a 6 qt. Essential pan and I was using a 4 qt. Essential pan; so I guess their liquid would have spread over the bottom. Just before serving, I put my chicken back in the sauté pan, to take a photo. Yikes, with the chicken and all the vegetables back in the pan, the liquid literally came up to the top of my 4 qt Essential Pan. I wonder if there is any way to adjust the recipe without losing the deliciousness of all the wonderful vegetables? BTW, I used the Good Mother Stallard Beans, which I bought from Williams-Sonoma, and they were wonderful, and even fun to cook. The beans were soaked overnight, drained and then covered with water and simmered for 1 1/2 hours, with a onion, carrot and celery. I felt like a Gourmet Chef using my new Essential Pan, love it!
Date published: 2013-02-04
Rated 5 out of 5 by from Perfect fot a busy mom My family love it..Even my six years old who does not like chicken.. Perfect for a weeknight dinner
Date published: 2012-09-20
Rated 5 out of 5 by from Yummo, even with substitutions Because of food allergies and limited availability of ingredients at the time, I substituted a few things, but still followed the cooking method to a T. Here's what I substituted: fresh green beans for corn, defrosted English peas for sugar snaps, yellow & orange bell peppers for red, green onion leaves for chives, 1 tsp dried tarragon for basil (added together with the beans & peas), and the lemon zest suggested in other reviews. Scrumcious. A very adaptable and delicious recipe. The tarragon ( love it) definitely changes the flavor profile in a way that I find delightful, even using dried herb (though fresh preferred). But it might not be for everyone. Looking forward to trying it with the prescribed fresh basil.
Date published: 2012-09-02
Rated 5 out of 5 by from Great weekend dinner The combination of vegetables, heirloom beans, and herbs is inspired, and the chicken was delicious. I grated the zest of the lemon used for the juice and added it at the end as did another reviewer. With fresh basil and chives right out of the garden the flavors were bright and the texture was perfect. My 2.5 year old son ate it all up! We will definitely be making this again. Including soaking and cooking the beans, there is a fair share of advance and prep work. Some of it can overlap with the simmering, and it it is all worth it for the result. Mostly, you just need to plan to make it. (The 6 qt. "essential" pan in the recipe photo is also excellent!)
Date published: 2012-08-26
Rated 5 out of 5 by from Fantastic! I don't normally review recipes, but this one deserved some recognition. It was absolutely delicious! The only change I made was to add 1/2 tsp finely grated lemon zest with the lemon juice to punch up the citrus flavor. Other than that, it was completely perfect as is. I'm not a huge fan of chicken, but this was some of the best chicken I've ever made or eaten!
Date published: 2012-08-21
Rated 5 out of 5 by from Perfect Anytime Meal My family and I thought this dish was outstanding. The presentation was gorgeous! The vegetable medley was a delicious combination of creamy and nutty from the beans, paired with the crunchy sweetness of the sugar snap peas and the fresh corn. The basil and chives at the end gave it an extra punch of fresh summer flavor. My 7 year old daughter is very picky when it comes to vegetables and she loved it. She cleaned her plate! We will incorporate this dish into our regular repetoire of meals. It was simple to make and is basically a one-pot (or pan) meal that requires less clean up at the end.
Date published: 2012-08-15
Rated 5 out of 5 by from Fantastic Flavour We tried this the other night and it was outstanding. I was intrigued to try the new line of heritage beans, and really liked the Good Mother Stallards. They are tender, creamy and have a slightly nutty flavour. Delicious. We followed the recipe as laid out. Next time I would reduce the stock to 2 cups as I found the dish to be a little more watery than I would like. This posed no problem to the diners, however, as they sopped up all the juices with crusty french bread. It got rave reviews.
Date published: 2012-08-08
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