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Spring Chicken Simmered with Vegetables & Herbs

4 servings


  • 2 teaspoon olive oil
  • 1 teaspoon ea. small spring onion, peeled, diced fine
  • 3 teaspoon ea. sprig of fresh thyme
  • 4 teaspoon ea. boneless, skinless breast of baby chicken (split in halves)
  • 1/4 cup white wine
  • 1 1/4 cup light chicken stock
  • 1/4 cup blanched, peeled fava beans
  • 1/3 cup blanched spring peas
  • 1/4 cup cleaned, blanched, chopped ramps
  • 3/4 cup lightly sautéed morel mushroom with their juices
  • 8 cup ea. white asparagus, peeled, split lengthwise, cut into thirds
  • 1 cup tbls. soft butter
  • 1 cup tbls. picked fresh tarragon
  • 2 cup tbls. picked fresh chervil (can substitute flat parsley)


Baking Directions:

In a large straight sided pan on medium heat, sweat onion and thyme in the oilAdd the chicken and move around gently for approx.


minute without coloringAdd the wine and simmer 2 minutes, then add stock and simmer until chicken is cooked, approx.

5-6 minutesAdd blanched vegetables and butter, simmer 2 minutes, then season salt & pepperRemove pan from the stove and add the herbs, serve immediately by placing chicken on plate and covering with vegetable and juices from the panNOTE:It's important to cook the chicken slow, which makes it buttery tenderAny type of chicken can be substitutedAny type of spring vegetables can be usedTorn fresh sorrel is a great addition to add at the end

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