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1
In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes.
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2
Let the anise seeds cool slightly, then crush with the side of a knife.
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3
In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne.
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4
Add the lemon juice and puree.
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5
Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil.
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6
Add the chicken thighs and turn to coat with the marinade.
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7
Refrigerate for 1 hour.
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8
Meanwhile, bring a medium saucepan of water to a boil.
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9
Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly.
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10
Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain.
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11
Peel the fava beans and add to the peas.
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12
Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole.
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13
Remove the chicken thighs from the marinade, scraping off the excess.
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14
Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes.
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15
Transfer the chicken thighs to a platter.
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16
Wipe out the casserole, add the butter and heat until melted.
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17
Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes.
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18
Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute.
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19
Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.
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20
Return the chicken thighs to the casserole and season with salt and black pepper.
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21
Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes.
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22
Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes.
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23
Discard the thyme sprigs.
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24
Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.
