SPRING STEW OF CHICKEN AND ASPARAGUS

Spring Stew of Chicken and Asparagus image

Provided by Barbara Kafka

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 9

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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
Fresh ground black pepper

Steps:

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 Facts : @context http, Calories 359, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 824 milligrams, Sugar 6 grams, TransFat 0 grams