Braised Chicken with Artichokes and Fava Beans

Ingredients for Braised Chicken with Artichokes and Fava Beans

• 240ml fresh fava beans (from about 450g pods) or frozen fava beans, thawed

• Sal kosher

• 2 limones, cortados por la mitad

• 1.4kg baby artichokes (about 16)

• 4 cucharadas de aceite de oliva, divididas

• Pimienta negra recién molida

• 1 3 1/2–1.8kg chicken, cut into 10 pieces

• 8 shallots, peeled, halved

• 240ml de vino blanco seco

• 45ml de vinagre de vino blanco

• Caldo de pollo bajo en sodio de 240 ml

• 2 cucharadas de cebollino fresco picado

• 1/4 taza de perejil fresco de hoja plana picado

• Sal marina en escamas (como Maldon)

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.

Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1" from top, then trim stem, leaving at least 1/2" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.

Preheat oven to 218°C. Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8–10 minutes. Transfer to a baking sheet. Wipe out pot.

Heat remaining 2 tablespoons oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6–8 minutes (do not turn). Transfer to baking sheet with artichokes.

Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8–10 minutes. Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix in broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20–25 minutes. Mix in fava beans.

Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.