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Good Day Cafe: spring chicken stew

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A lighter version of chicken stew loaded with vegetables is a perfect dish as we herald in spring.

Chef Michael Anthony of Gramercy Tavern in Manhattan prepared his signature recipe in the Good Day Cafe.

SPRING CHICKEN STEW INGREDIENTS:

3 Cups vegetable stock or water

1 Clove garlic, crushed

2 Tbsp extra virgin olive oil

4 Boneless chicken thighs, cubed1 Spring onion, large, minced finely

1 Clove garlic, minced finely

1 Cup milk

3 Cup vegetable stock, or water

12 Spears asparagus, trimmed into 1 inch pieces

4 Cup Peas, shucked

1 Head Baby lettuce

1 Tbsp chopped tarragon

¼ Lemon, juiced

Salt and pepper to taste

1 Cup emmer

PROCEDURE:

1. To cook emmer, cover it with vegetable stock, add the crushed clove of garlic and a pinch of salt.  Heat at 220°F; simmer for 45 minutes, while stirring every 30 seconds

2. When emmer is tender, remove and reserve.

2. In a bowl, heat 2 tbsp. of olive oil at 160°. Lightly brown the chicken pieces, about 10 minutes.

3. Add the onions and the garlic, and continue to cook for 5 minutes.

4. Add milk, vegetable stock, salt and pepper. Simmer while stirring for 15 minutes.

5. Add asparagus and continue to cook for 5 minutes.

6. Add peas, lettuce, tarragon and lemon juice. Cook for 3 minutes, and season to taste.

7. Spoon cooked emmer into a pasta bowl, and ladle chicken stew over the top.  

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