Chicken with Spring Vegetables
About this Recipe
By: Rachel
After a long, cold winter, I long for those first tastes of spring— fresh, green asparagus; tender snap peas (and their companion, pea shoots); lemony sorrel, beguiling fiddleheads, crunchy radishes, sweet spring onions, garlic scapes and ramps, creamy fava beans… I could go on and on. Since the season for so many of these delicacies are short-lived, they feel like a rare treat when I finally get to enjoy them.
Passover is a spring holiday, and usually falls during the month of April. I am always bewildered to see seder tables filled with heavy dishes like brisket, matzo kugel, and hot chicken soup laden with matzo balls. Traditional Passover recipes often hearken to winter, rather than a celebration of springtime.
Instead, I prefer to serve light, fresh Passover dishes that focus on the best produce of the season—like this simple chicken dish. I’ve included many of my favorite vegetables here, but do not worry if you cannot find them. For the very best dish, visit your local farmers market and select the freshest ingredients available that appeal to you. I hope this dish makes its way to your Passover or Easter table!
*Mushrooms should be brushed clean of any dirt, and (almost) never washed. The exception is morels, which trap dirt in their nooks and crannies. Cut them in half, soak them in salt water, and rinse once again before using to rid them of dirt and bugs.
**Peas are considered kitniyot, so check with your kosher guests before serving. You will also want to swap butter for olive oil to make this a kosher dish.
***Pea shoots are the delicate leaves of the pea plant. They may also be labeled as pea tendrils or pea tips, and are typically available at Asian markets (usually for a far lower price; I purchased these for $2.99/lb at my local Asian market. Comparatively, my local co-op had them on sale for $2.50/two ounces). If unavailable, you can substitute another spring green like sorrel, baby bok choy, or baby spinach.
Chicken with Spring Vegetables
Ingredients
- 4-6 boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons neutral oil, such as olive oil
- 3 tablespoons unsalted butter
- 6 spring onions, halved or quartered
- 1 cup (100g) wild spring mushrooms* (such as morels, chanterelles, or hen of the woods; here, I have used chestnut mushrooms)
- ½ pound (225g) fresh asparagus, sliced diagonally into bite-sized pieces
- 1 cup (100g) snap peas, sliced in half diagonally**
- 2 cups (180g) pea shoots***, or other greens
- 1 cup (250mL) dry white wine
- 1 cup (250mL) chicken stock
Step by Step Instructions
Step 1
- Season the chicken thighs on both sides with salt and pepper. In a large, wide, heavy skillet that has a cover, heat the oil over medium heat.
Step 2
- Add the chicken thighs to your skillet (you may need to do this in two batches. Use a splatter screen to reduce mess). Cook for 5-7 minutes. When well-browned, turn and cook for 4-5 minutes on the other side. Transfer to a large serving dish, and set aside. Do not clean the pan.
Step 3
- Turn the heat to medium high. Add the butter to the pan, and add the onions and mushrooms. Season lightly with salt, and cook for 3-5 minutes. Toss with a spatula a few times to ensure the vegetables do not stick as they brown. Add the asparagus and snap peas, season lightly with salt, and sautė for up to 1 minute.
Step 4
- Lower the heat to medium-low. Add the pea shoots, cover, and cook for 1 minute. Remove cover, and toss to combine. The asparagus and peas should be bright green and crisp-tender. If they are, transfer the contents of the pan to the serving dish with the chicken; if not, sautė for a further 1-2 minutes.
Step 5
- Return the pan to the burner. Add the wine, and turn the heat to medium-high. Cook for 1-2 minutes, then add the stock.
Step 6
- Spoon a bit of jus into a low bowl for each guest, then add vegetables and chicken. If desired, grate a little lemon zest over each serving for an added taste of spring.
Beverage Pairing
By: Olivia
Violet Wine loves to introduce customers to lesser-known regions, grapes, and wines. It’s the best way for wine lovers to convert others to our obsession. A light chicken dish with lovely, fresh spring vegetables is the perfect meal to pair with crisp white wines. From the Iberian Peninsula, consider exploring Verdejo, grown almost exclusively in Spain, or Albariño/Alvarinho from Spain and Portugal respectively. Verdejo can be crisp and citrusy with hints of almond and grass. Albariño offers more rich fruit flavors with zippy acidity and a touch of salinity. If you want slightly bigger white wine options, hop over to Italy. Vermentino from Sardinia is refreshing with minerality and a subtle bitterness. Grechetto is most often found in Umbria and Lazio in Central Italy, and it provides a fuller body and crisp acidity.
