Spring Stew of Chicken and Asparagus

By Barbara Kafka

Updated October 10, 2023

Total Time
18 minutes
Prep Time
5 minutes
Cook Time
13 minutes
Rating
3(16)
Comments
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Ingredients

Yield:4 to 6 servings

  • 6 shallots, peeled and cut crosswise three times

  • 1 2 ½-pound chicken, cut up, backbone and wing tips reserved for broth

  • ¾ pound asparagus, trimmed, peeled and cut in 1 ½ inch pieces, about 2 cups

  • 1 cup chicken broth, canned or fresh

  • 2 tablespoons cornstarch, dissolved in ¼ cup cold water

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced fresh dill

  • 1 tablespoon kosher salt

  • Fresh ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

17 grams carbs; 143 milligrams cholesterol; 489 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 29 grams fat; 3 grams fiber; 865 milligrams sodium; 39 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Scatter shallots in bottom of a 2-quart souffle dish.

  2. Step 2

    At the knobby, small end of each chicken leg, cut through skin and tendons.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Uncover and stir in lemon juice, dill, salt and pepper to taste. Serve immediately

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3 out of 5
16 user ratings
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Comments

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Steve

Good luck finding a 2 1/2 lb. chicken. I used a 3 lb. chicken, which needed 15 minutes for the breasts to cook. If I were to cook this again I would add asparagus when I added slurry, then cook 5 minutes for 3 lb. chicken.

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