Spring Stew of Chicken and Asparagus

Ingredients

• 6 shallots, peeled and cut crosswise three times
• 1 2 1/2-pound chicken, cut up, backbone and wing tips reserved for broth
• ¾ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    728 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 59 grams protein; 213 milligrams cholesterol; 2347 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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