Fava Beans Over Chicken Recipes

Steps:

• Saute leek in butter. Add fava beans and chicken stock. Simmer for 1 minute. Stir in heavy cream. Simmer for 2 minutes. Season with lemon juice, salt, and pepper. Serve on chicken.

Steps:

• Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Starting at each cavity end, slide hand between skin and breast meat to loosen, being careful not to tear skin. Arrange lemon slices under skin to cover breast meat.
• Season each cavity with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stuff each with halved lemons, garlic, rosemary, and oregano.
• Flip wings of each chicken back and tuck under body. Using pastry brush, brush 3 tablespoons oil over skin of each chicken, then sprinkle each with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Tie legs together loosely with kitchen string.
• Roast chickens, basting with pan juices every 15 minutes, until skins are crisp golden-brown and juices run clear when thighs are pierced, about 55 to 60 minutes. (Instant-read thermometer inserted into thickest part of breast should register 170°F.) Remove from oven, then remove lemons, herbs, and garlic from cavities and discard. Reserve pan drippings. Transfer chickens to carving board and tent with foil to keep warm.
• In 2-quart pot of boiling water, blanch fresh fava beans 1 minute. Drain, then immediately transfer to medium bowl of ice water to stop cooking. Drain. Slip outer skin off each bean and discard skin; place beans in medium bowl. Add radishes, arugula, mint, parsley, celery leaves, and cheese, and toss to combine. Stir in lemon juice and remaining 2 tablespoons olive oil.
• Divide fava bean and radish salad among 10 plates. Carve chickens and arrange pieces atop each portion of salad. Spoon pan drippings over.

Steps:

• Add 1/2 teaspoon salt to a large pot of boiling water and cook the fava beans for 1 minute. Drain, submerge them in ice water, drain again, peel off the outer skins and set aside.
• Preheat the oven to 425 degrees. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. When hot, add the chicken, skin side down, and cook until golden brown, about 3 minutes. Remove from the heat, turn the chicken and add the potatoes, garlic, shallots, thyme and bay leaves. Add the remaining salt and the pepper and put the skillet in the oven.
• Meanwhile, heat the remaining oil in a large saute pan over high heat. When hot, add the morels in one layer and saute until golden brown. Add the chicken broth, bring to a boil and remove from heat.
• When the chicken has roasted for 10 minutes, pour the morels over the chicken. Stir until the vegetables are coated with broth. Continue to bake the chicken, basting with the pan juices, until tender, about 20 to 25 minutes longer.
• Add the fava beans and chives to the chicken. Stir until the beans are coated with the pan juices and bake for 2 to 3 minutes more. Arrange the pieces of chicken in the center of a warm platter, pour the vegetables and pan juices over the meat.