From the Los Angeles Times …
I made this recipe tonight (link is above) and the broth was very flavorful! This recipe is definitely a keeper due to being light and low-carb and delicious. The dish really turns out to be whole pieces of chicken in a light vegetable-broth soup because even after the yogurt is added, it doesn’t get thick. This dish is truly a one-pot meal with plenty of vegetables, so a salad is really not needed.
For added decadence, I would serve it with parmesan toast croutons.
- I cooked this in a stainless steel stock pot. Per a tip from Ina Garten, the grease doesn’t splatter all over the kitchen if you braise in a high-walled pot. Tip for avoiding sticking using stainless: Heat the pot dry first, then add the oil — the meat won’t stick.
- I didn’t use fava beans since I couldn’t find any — substituted frozen shelled edamame (soy beans) instead — still very good. Also, I used frozen petite green peas. And I didn’t cook the beans and peas separately either — just threw them in for the last five minutes.
- I couldn’t find baby carrots, so I used some small organic carrots — they worked fine. In the future, if I don’t have small carrots or baby carrots, I’ll just halve and cut-up regular carrots.
- Step 4 of the recipe is a little confusing. It states to cook the chicken for 20 minutes in the broth and to add the carrots during the last 15 minutes of cooking. I cooked the chicken for 20 minutes and then added the carrots and cooked for 15 minutes more — all was well. Cook the carrots longer if you like them softer — you really can’t mess up this dish by cooking it five or ten minutes more.