(La Nostra Garmugia)

8 First-course servings

1 pound skinless boneless chicken thigh, cut into 
  1/3 inch pieces
1 tablespoon olive oil
1 white onion finely chopped
7 1/4 cups chicken stock or canned low-salt 
  chicken broth
1/2 pound boneless leg of lamb, trimmed, 
  cut into 1/3 inch pieces
8 asparagus stalks, cut into 1/3 inch rounds
1 red onion, chopped (about 3/4 cup
1/2 cup fresh peas or frozen peas
1/2 cup shelled fresh fava beans or frozen lima beans
4 frozen artichoke heart halves from 9-ounce package, 
  thawed, cut into 1/3 inch pieces
Extra virgin olive oil

Using on-off turns, coarsely grind half of chicken 
thigh meat in processor.  Heat 1 tablespoon oil in 
heavy large wide pot over medium-high heat.  Sprinkle 
ground chicken with salt and pepper.  Add to pot and 
saute until juices evaporate and chicken browns, about 
4 minutes.  Add white onion and saute until translucent, 
about 5 minutes.  Add stock; simmer 15 minutes to blend 
flavors.  Reduce heat to medium and add remaining chicken, 
lamb, asparagus, red onion, peas, fava beans and artichoke 
hearts.  Simmer until chicken is cooked through and broth 
is flavorful, about 20 minutes.  Season to taste with salt 
and pepper.  Drizzle with olive oil and serve