Beer-Braised Chicken Stew with Fava Beans and Peas
2 tablespoons toasted, crushed anise seeds
4 garlic cloves, coarsely chopped
1/2 teaspoon loosely packed saffron threads
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup olive oil
2 tablespoons grapeseed oil
8 skinless chicken thighs
1 cup shelled fava beans
1/2 cup fresh peas
2 tablespoons unsalted butter
1 pound button mushrooms, halved
8 scallions, thinly sliced
2 thyme sprigs
1 tablespoon flour
12-ounce bottle Belgian beer
1/2 cup heavy cream
1/4 cup chopped parsley
Process toasted anise seeds with garlic, saffron, paprika and cayenne; add lemon juice and puree. Stir into 1/2 cup olive oil; coat chicken thighs in mixture and chill 1 hour.
Cook fava beans 1 minute in boiling salted water; cool slightly. Add peas to the boiling water; cook 5 to 6 minutes. Add to the fava beans.
Heat 2 tablespoons of grapeseed oil in a dutch oven. Remove chicken thighs from the marinade, scraping off excess. Season with salt and black pepper; sear over moderately high heat until browned, 10 minutes. Transfer to a platter.
Wipe out the dutch oven; melt butter then fry mushrooms, scallions and thyme until any liquid has evaporated and the mushrooms are browned, 8 minutes. Sprinkle flour over mushrooms and cook, stirring, 1 minute. Slowly stir in beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.
Return chicken thighs to the casserole; season with salt and pepper. Cover and simmer over low heat until the chicken is cooked through, 25 minutes. Add cream, fava beans and peas; increase the heat to moderate and cook uncovered until the sauce has reduced slightly, 5 minutes. Discard thyme sprigs. Serve chicken stew sprinkled with parsley.