Spring Stew of Chicken and Asparagus

1. 1

   Scatter shallots in bottom of a 2-quart souffle dish.

2. 2

   At the knobby, small end of each chicken leg, cut through skin and tendons.

3. 3

   Arrange legs and thighs along the inside rim of the souffle dish.

4. 4

   Place breast halves, bone side up, in center of dish.

5. 5

   Fit wings in between legs and thighs.

6. 6

   Mound asparagus in center of dish.

7. 7

   Pour broth over all.

8. 8

   Cover tightly with microwave plastic wrap.

9. 9

   Cook at 100 percent for 10 minutes.

10. 10

    With dish in oven, slit plastic.

11. 11

    Stir in dissolved cornstarch by sticking wooden spoon through slit.

12. 12

    Cover slit with a square of wrap as a patch.

13. 13

    Cook at 100 percent for three minutes.

14. 14

    Uncover and stir in lemon juice, dill, salt and pepper to taste.

15. 15

    Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.