ingredients
- 1 bay leaf
- 3/4 cup green beans, cut into 1 pieces
- salt and freshly ground black pepper
- 1 tablespoon fresh thyme, chopped
- 2/3 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 red pepper, roughly chopped (about 1/2 cup)
- 1/2 small onion, roughly chopped
- 1 cup asparagus, cut into 1 pieces
- 1 large whole chicken, quartered (about 5 pounds)
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
prepration
Combine chicken, broth and bay leaf in a large saucepot or Dutch oven. Cover partially and simmer over low heat until chicken is cooked through, about 35 minutes. Transfer chicken to a large bowl in refrigerator for 10 minutes, until meat is cool enough to handle. Strain cooking liquid into another large bowl and set aside.
While chicken cools, place cream in a small saucepan and cook over medium heat until thick and reduced by half, 5 to 7 minutes.
While cream reduces, melt butter in a medium saucepan over high heat. Saut bell pepper and onion until softened, about 3 minutes. Add reserved broth and bring to a boil, cooking until reduced by half, about 10 minutes. Add mushrooms, asparagus and green beans and cook until tender, about 7 minutes.
Once chicken has cooled off, remove skin and bones and cut meat into bite-size pieces. Add to sauce, and simmer on low until heated through, about 3 minutes. Turn off heat and stir in reduced cream and thyme. Season to taste with salt and pepper.
