Spring Chicken

This is Spring-In-A-Pan.

The pop of the peas, the sweetness and crunch of the carrots, the earthiness of the mushrooms and potatoes- we might just have the perfect Spring recipe for you.

Jamie first created this for Easter lunch at home. Parker was in charge (kinda sorta) due to her hectic Sunday schedule of “church school,” West Village Easter egg hunt and nap. A yummy Easter lunch needed to be packed in there somewhere… and then Jamie and I would collapse on the couch with glasses of champagne while she slept.

Now, it’s an early spring staple- a very simple but luxurious chicken dish that relies on the best the season has to offer. It’s so pretty it has to be difficult, right? Wrong. Follow Jamie’s step-by-step instructions for sautéing chicken, making the meat juicy and tender while the skin is crisp and golden brown. Learn how to cook your veggies al dente so that they have texture and pop in your mouth. Above all, remember that our spring chicken is worthy of a glass of bubbly and it pairs perfectly with your leftover Cadbury Eggs.

Pan Roasted Chicken with Tarragon Jus, Sweet Peas, Baby Carrots, Mushrooms and Fingerling Potatoes

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

For the chicken
Season the chicken with salt and pepper. Place a large sauté pan over medium heat and add a thin film of canola oil.

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.

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.

For the vegetables
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.

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.