Summer Braised Chicken and Vegetables with Good Mother Stallard Beans
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh (1/2 cup)
- Chives, fresh (1/4 cup)
- Corn, fresh kernels (1 1/2 cups)
- Leeks, large (2)
- Mother stallard beans, Good (1/2 lb.)
- Red bell pepper, large (1)
- Sugar snap peas (1/2 lb.)
- Meat
- Chicken thighs, bone-in skin-on (3 lb.)
- Canned Goods
Chicken stock (3 cups)
- Cooking & Baking
- Garlic cloves, large (2)
- Kosher salt and freshly ground pepper (1)
- Olive oil (1 Tbs.)
- Drinks
- Lemon juice, fresh (1 Tbs.)
- Beer, Wine & Liquor
- White wine (1/2 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published August 9, 2012 (6 months ago).
71 people saved this recipe.
