Spring Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Canola oil, as needed
  • 4 boneless chicken
  • 2 branches fresh thyme
  • 4 cloves garlic, cut in half
  • ½ lb fingerling potatoes, sliced ½ inch thick (about 2 cups)
  • 8 baby carrots, cut in half
  • 1 cup cremini mushrooms, cut in quarters
  • 2 cups frozen sweet peas
  • 1 cup white wine
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 1 tablespoon chopped tarragon
  1. For the chicken
  2. Season the chicken with salt and pepper. Place a large sauté pan over medium heat and add a thin film of canola oil.
  3. Pat the chicken dry and place in the pan skin side down. Add the garlic cloves and thyme to the pan. Cook, undisturbed until the skin is well browned. Turn and cook until lightly browned on the second side.
  4. Remove the meat to a resting rack and transfer to the oven. Roast until just cooked through, about 6 minutes. When cooked remove from the oven and rest on the rack 5 minutes before serving.
  5. For the vegetables
  6. Place the potatoes in a pot of salted water. Bring the pot to a simmer and cook until tender. Drain the potatoes and set aside.
  7. In a separate pan, melt the butter over medium heat. Add the carrots, mushrooms, garlic and thyme. Saute until the vegetables are al dente, about 5 minutes. Add the white wine and reduce until nearly dry. Add chicken stock and reduced by half. Stir in the peas, cream and tarragon. Continue simmering until the peas are just tender. Add the potatoes and simmer until just warmed through.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/spring-chicken-3/