Fava Beans Over Chicken Recipes

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PORTUGUESE FAVAS



Portuguese Favas image

Fava beans with a Portuguese style sauce.

Provided by J. Pacheco

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 45m

Yield 8

Number Of Ingredients 11

5 tablespoons olive oil
3 large onions, chopped
2 cloves garlic, minced
2 tablespoons red pepper flakes
¼ cup tomato sauce
2 cups hot water
3 tablespoons chopped fresh parsley
salt to taste
½ teaspoon black pepper
2 teaspoons paprika
2 (19 ounce) cans fava beans

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g

LEMON- AND GARLIC-ROASTED CHICKEN WITH FAVA BEANS, RADISHES, AND PECORINO



Lemon- and Garlic-Roasted Chicken with Fava Beans, Radishes, and Pecorino image

Provided by Ryan Hardy

Categories     Bean     Cheese     Chicken     Citrus     Dairy     Garlic     Leafy Green     Herb     Poultry     Vegetable     Roast     Lemon     Legume     Radish

Yield Makes 10 servings

Number Of Ingredients 16

2 (3- to 4-pound) roasting chickens, necks and giblets removed and discarded, rinsed and patted dry
5 lemons, 2 cut into 1/4-inch-thick slices, 2 halved
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 heads garlic, halved with skins left on
2 sprigs fresh rosemary
2 bunches fresh oregano
8 tablespoons extra-virgin olive oil
1 cup fresh fava beans*
2 cups radishes, thinly sliced (from 2 bunches)
2 cups loosely packed arugula leaves (from 2 bunches)
1/2 cup loosely packed fresh mint leaves (from 1 bunch)
1/2 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
1/2 cup loosely packed celery leaves (from 2 bunches celery)
1/2 cup Pecorino Toscano or other mild Italian sheep's milk cheese (less than 6 ounces), coarsely grated
*If fresh fava beans are unavailable, fresh lima beans are a good substitute.

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.

BRAISED CHICKEN WITH ARTICHOKES AND FAVA BEANS



Braised Chicken with Artichokes and Fava Beans image

Provided by Bon Appétit Test Kitchen

Categories     Bean     Chicken     Braise     Easter     Dinner     Artichoke     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

1 cup fresh fava beans (from about 1 pound pods) or frozen fava beans, thawed
Kosher salt
2 lemons, halved
3 pounds baby artichokes (about 16)
4 tablespoons olive oil, divided
Freshly ground black pepper
1 3 1/2-4-pound chicken, cut into 10 pieces
8 shallots, peeled, halved
1 cup dry white wine
3 tablespoons white wine vinegar
1 cup low-sodium chicken broth
2 tablespoons chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
Flaky sea salt (such as Maldon)

Steps:

  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.
  • Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1" from top, then trim stem, leaving at least 1/2" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.
  • Preheat oven to 425°F. Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8-10 minutes. Transfer to a baking sheet. Wipe out pot.
  • Heat remaining 2 tablespoons oil in same pot over medium-high heat. Season chicken with kosher salt and pepper. Working in 2 batches, cook chicken, skin side down, until brown and crisp, 6-8 minutes (do not turn). Transfer to baking sheet with artichokes.
  • Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8-10 minutes. Add wine and vinegar and bring to a boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix in broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20-25 minutes. Mix in fava beans.
  • Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

CHICKEN WITH MORELS, FAVA BEANS AND SPRING POTATOES



Chicken With Morels, Fava Beans And Spring Potatoes image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 45m

Yield Four servings

Number Of Ingredients 13

1 teaspoon salt
1 pound fresh fava beans, shelled
2 tablespoons vegetable oil
1 3 1/2 pound chicken, cut into 8 pieces
1/2 pound small new potatoes, scrubbed and halved
16 garlic cloves, skin intact
8 small shallots, peeled
2 tablespoons fresh thyme leaves
2 bay leaves
1 teaspoon freshly ground black pepper
4 cups fresh morels, stems removed, cleaned and cut into 1/2-inch slices
1 1/2 cups chicken broth, homemade or low-sodium canned
3 tablespoons minced chives

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.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 33 grams, Carbohydrate 55 grams, Fat 50 grams, Fiber 15 grams, Protein 68 grams, SaturatedFat 13 grams, Sodium 957 milligrams, Sugar 19 grams, TransFat 0 grams

FAVA BEANS WITH TOMATO GARLIC SAUCE



Fava Beans with Tomato Garlic Sauce image

Make and share this Fava Beans with Tomato Garlic Sauce recipe from Food.com.

Provided by Bergy

Categories     Beans

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 (19 ounce) cans fava beans (use fresh if you have them, take off the pods and boil them until tender, cool and then slip off the)
3 tablespoons olive oil
3 large onions, chopped
5 cloves garlic, minced
2 tablespoons hot red pepper flakes
1/4 cup tomato sauce
3/4 cup hot water
3 tablespoons fresh parsley, chopped
salt & pepper
2 teaspoons Hungarian paprika

Steps:

  • Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
  • Stir in remaining ingredients except the beans.
  • Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
  • Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.

ROAST CHICKEN WITH FAVA BEANS



Roast Chicken with Fava Beans image

Fresh, nutty fava beans brighten this comforting roast chicken skillet dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 whole chicken (about 4 pounds), left at room temperature for 30 minutes
1 tablespoon extra-virgin olive oil
Coarse salt and ground black pepper
6 cloves garlic, skin on
3 pounds fava beans, shelled (about 4 cups)
1/4 cup white wine
2 teaspoons fresh thyme

Steps:

  • Preheat oven to 450 degrees. In an ovenproof skillet, rub chicken with oil and season with salt and pepper. Surround with garlic. Tie legs with twine.
  • Roast, basting after 30 minutes, until a thermometer inserted into the thigh reaches 165 degrees, about 1 hour.
  • Let chicken stand on a cutting board 15 minutes; reserve garlic and pan juices (skim fat).
  • Cook beans in boiling salted water until bright green, 2 minutes. Plunge into an ice bath; peel skins.
  • Warm wine in skillet, scraping up brown bits. Add beans, thyme, and garlic; heat through. Stir in pan juices.

Nutrition Facts : Calories 387 g, Cholesterol 18 g, Fat 7 g, Fiber 1 g, Protein 34 g, SaturatedFat 1 g, Sodium 147 g

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