Spring Stew of Chicken and Asparagus

Name: Spring Stew of Chicken and Asparagus
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 4 to 6 servings
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

By Barbara Kafka

Updated Oct. 11, 2023

Total Time: 18 minutes
Prep Time: 5 minutes
Cook Time: 13 minutes
Rating: 3(16)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:4 to 6 servings

6shallots, peeled and cut crosswise three times
12½-pound chicken, cut up, backbone and wing tips reserved for broth
¾pound asparagus, trimmed, peeled and cut in 1½ inch pieces, about 2 cups
1cup chicken broth, canned or fresh
2tablespoons cornstarch, dissolved in ¼ cup cold water
2tablespoons fresh lemon juice
2tablespoons minced fresh dill
1tablespoon kosher salt
Fresh ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Scatter shallots in bottom of a 2-quart souffle dish.
Step 2
At the knobby, small end of each chicken leg, cut through skin and tendons.
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.
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.
Step 5
Uncover and stir in lemon juice, dill, salt and pepper to taste. Serve immediately

Ratings

3 out of 5

16 user ratings

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Comments

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Steve7 years ago

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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