SPRING CHICKEN STEW with ASPARAGUS, PEAS and ALE

SPRING CHICKEN STEW with ASPARAGUS, PEAS and ALE

2 pounds boneless skinless chicken thighs

1/4 cup olive oil

2 tablespoons butter

2 teaspoons fresh thyme leaves

2 teaspoons fresh oregano

1 tablespoon chopped garlic

1 finely chopped leek

8 ounces carrots, sliced diagonally

1/4 cup chopped fresh mint

2 teaspoons salt

1 teaspoon pepper

1 tablespoon flour

1/3 cup fresh lemon juice

1-12 ounce bottle ale

1 bunch asparagus, trimmed and cut into 1-2 inch pieces

1 cup fresh green peas

1/2 cup cream

1/4 cup chopped fresh parsley

Heat the oil in a heavy dutch oven and brown the chicken thighs all over.

Remove to a plate and set aside.

Melt the butter in the same pot and add the thyme, oregano, garlic, leeks and carrots. Stir and sauté until the leeks have softened and the carrots are glistening, about 5-8 minutes. Sprinkle with mint, salt and pepper, and stir until fragrant. Add the flour and mix well. Add the lemon juice, and stir to combine. Slowly add the ale.

Return the chicken thighs and their juices to the pot. Cover and simmer for 15-20 minutes, until chicken is cooked through.

In the meantime, cook the peas in boiling water for 3 minutes, then add the asparagus and cook for 1-2 minutes more. Drain and refresh under cold water. Reserve a few of the asparagus tips. Set aside.

When chicken is cooked, add the cream, peas and asparagus, and cook uncovered for 5 minutes more. Serve garnished with reserved asparagus tips and chopped parsley.

Makes 4-6 servings.