Summer Braised Chicken and Vegetables

Another recipe from that interesting culinary resource, the Williams-Sonoma catalog that I tried recently and enjoyed was Summer Braised Chicken and Vegetables.. 


Summer Braised Chicken and Vegetables from the Williams Sonoma Catalog



 

From Williams Sonoma website (with my comments/adjustments added in):

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 (I used Black Eyed Peas instead)
• 1 1/2 cups fresh corn kernels
• 1/2 lb. sugar snap peas, trimmed and cut in half on the bias
• 1/2 lb. green beans, trimmed and cut in half or thirds
• 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.  I only used 2 lbs and seared them until golden brown in a separate sautee pan not in the Dutch Oven. 

 

Set the Dutch Oven 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.  I didn't have the 45 minutes to let the chicken just hang out and cook. I browned the chicken in the sautee pan and didn't transfer it to the Dutch Oven. After the chicken was browned I added a splash or two of white wine, squeeze of lemon and fresh chives from the garden.  I turned the chicken on low and let it soak up the flavors.

Add the beans, corn, snap peas and beans to the Dutch Oven 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.

This recipe went over really well with my boys.  They enjoyed the chicken and the veggies that were warm but still crunchy!