I did the fava beans thing a bit backwards this time around, as I got the fava beans to experiment with the pods, and then I ended up with the leftover beans! I decided to double shell them and serve them with a chicken leg and a white wine and chicken reduction sauce. This turned out to be a great combination and the colors are also very nice to look at.
To stay within the theme of using everything, I got a whole chicken and used the carcass to make a stock for the sauce. I used the legs for the dish, and reserved the breast for another use. This chicken came from France and got to grow for at least 81 days. That is twice that of a ‘normal’ chicken, which adds a lot of flavor. As chicken of such an age is a tad less tender, I decided to cook it sous-vide for 24 hours at 60ºC/140ºF and that turned out to be just right. If you don’t have sous-vide equipment, you could just as easily prepare the chicken in the oven.
200 grams (7 oz) shelled fava beans, from about 1 kg (2.2 lbs) of fava bean pods
120 ml (1/2 cup) dry white wine
1 shallot, minced
1 Tbsp thyme leaves
1 clove garlic, minced
60 ml (1/4 cup) cream
1 Tbsp corn starch
salt and freshly ground white pepper
500 ml (2 cups) brown chicken stock
2 Tbsp clarified butter or olive oil
2 chicken legs, seasoned with salt and freshly ground black pepper and vacuum seal them with a half tablespoon of butter each
After parcooking it is easier to double shell the fava beans, which means to remove the bitter white membrane that surrounds the green tender beans inside. Simply break the membrane with your fingernail, then the bean will pop out easily.
Wrap the chicken legs in aluminum foil while you finish the sauce.
Heat up the double shelled fava beans in the microwave, a minute at full power should do the trick. Season them with salt.
This is great with an aged full bodied white that does not have high acidity.
Pôchouse is a traditional freshwater fish stew from Burgundy that is prepared with eel, bass, pike, and tench. The fish is poached in aligoté (white wine from Burgundy) and served with a cream sauce.