This recipe accompanies the post: Looking For A New Chicken Inspiration?
A creamy asparagus and chive soup that is perfect for the new spring asparagus.
- 1/3 cup extra virgin olive oil
- 2 pods of garlic
- 2 leeks, thinly sliced (whites and pale green parts only)
- 2 shallots, thinly sliced
- 1 teaspoon crushed coriander seeds (optional)
- 4 cups of vegetable broth
- ¾ cup of white beans
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 2 pounds of fresh asparagus, trimmed and cut into 2 inch pieces
- ¾ cup of almond milk
- ½ cup chopped fresh chives
- Fresh sumac or smoked paprika for finishing
- In a stockpot or any other heavy bottomed pot, heat the olive oil and add in the garlic and the leeks and shallots. Continue cooking the mixture on low heat, until the leeks begin to turn aromatic and golden.
- Add in the coriander seeds if using, and gently add in the vegetable broth. Add in the white beans and the salt and black pepper. Simmer the mixture for 1 hour and fifteen minutes stirring occasionally if desired.
- At this point the beans should be fairly soft. Add in the asparagus and cook for another 8 to 10 minutes. Cool for about 10 minutes.
- Puree the mixture in batches using almond milk to thin the mixture as needed. Return to the pot and heat again if needed.
- Stir in the chives and serve garnished with the sumac or paprika
Chicken with Shallot, Wine and Tarragon
This is my even quicker version of an easy and delicious recipe found on the NY Times cooking blog by Rishia Zimmern. The combination of shallot, wine and tarragon will make it a big hit for your next weeknight dinner.
16 small to medium shallots
1 pint of golden cherry tomatoes, cut in half
4 each of bone-in chicken thighs and drumsticks (I got 4 legs and separated them)
Ground black pepper
All purpose flour
2 tablespoons unsalted butter
2 cups white wine
2 tablespoons Dijon mustard
1 big sprig of fresh tarragon
4 cups of prepared rice
Chopped parsley for garnish
1. Place the shallots in a bowl of very warm water and set aside.
2. Pat the chicken dry with paper towels. Season with salt and pepper and pat all over with flour.
3. Melt the butter in a large non-stick skillet set over medium-high heat. Once the butter gets foamy add the chicken pieces. Brown them well on all sides for about 20-25 minutes.
4. While the chicken cooks peel the shallots and half the tomatoes. Setting both aside in separate bowls.
5. Once the chicken is nicely browned remove it to a separate bowl and add the shallots to the pan. Sprinkle with a little salt and pepper and sauté them for about 5 minutes, until the take on a nice golden brown color. shake the pan occasionally to move them around.
6. Add the wine to deglaze the pan, scraping up the sticky bits on the the bottom and whisk in the mustard. Add the chicken back in with the tarragon and turn up the heat to a nice steady bubble. Cover and set your timer for 10 minutes.
7. Remove the lid and add in the tomatoes. Set the timer for 15 minutes. If you are making a simple rice or pasta to go with the chicken make that now. Keep and eye on your pan. If the liquid is reducing too quickly turn it down a bit.
8. Serve the chicken and shallots over rice or pasta and garnish with a little parsley.
Cook’s Note: This is a great multi-tasker meal. Some of the prep is happening while the chicken is cooking. Start to finish my slightly cheated version of the original recipe will have this dish on the table in about an hour.