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Very flavourful, LOTS of yummy vegetables!
February 4, 2013
But I didn't realize this was a soup! The picture in the recipe doesn't show nearly as much liquid as I had, the recipe used a 6 qt. Essential pan and I was using a 4 qt. Essential pan; so I guess their liquid would have spread over the bottom. Just before serving, I put my chicken back in the sauté pan, to take a photo. Yikes, with the chicken and all the vegetables back in the pan, the liquid literally came up to the top of my 4 qt Essential Pan. I wonder if there is any way to adjust the recipe without losing the deliciousness of all the wonderful vegetables?
BTW, I used the Good Mother Stallard Beans, which I bought from Williams-Sonoma, and they were wonderful, and even fun to cook. The beans were soaked overnight, drained and then covered with water and simmered for 1 1/2 hours, with a onion, carrot and celery.
I felt like a Gourmet Chef using my new Essential Pan, love it!
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Yummo, even with substitutions
September 1, 2012
Because of food allergies and limited availability of ingredients at the time, I substituted a few things, but still followed the cooking method to a T. Here's what I substituted: fresh green beans for corn, defrosted English peas for sugar snaps, yellow & orange bell peppers for red, green onion leaves for chives, 1 tsp dried tarragon for basil (added together with the beans & peas), and the lemon zest suggested in other reviews. Scrumcious. A very adaptable and delicious recipe. The tarragon ( love it) definitely changes the flavor profile in a way that I find delightful, even using dried herb (though fresh preferred). But it might not be for everyone. Looking forward to trying it with the prescribed fresh basil.
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Great weekend dinner
August 26, 2012
The combination of vegetables, heirloom beans, and herbs is inspired, and the chicken was delicious. I grated the zest of the lemon used for the juice and added it at the end as did another reviewer. With fresh basil and chives right out of the garden the flavors were bright and the texture was perfect. My 2.5 year old son ate it all up! We will definitely be making this again.
Including soaking and cooking the beans, there is a fair share of advance and prep work. Some of it can overlap with the simmering, and it it is all worth it for the result. Mostly, you just need to plan to make it.
(The 6 qt. "essential" pan in the recipe photo is also excellent!)