Chicken with Spring Vegetables
This light and delicious dish features pan-fried chicken thighs and a selection of fresh, tender spring vegetables. It is finished in a simple jus. Best of all, everything comes together in one pan.
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.
