I can’t believe we are nearing the close of April. Time just doesn’t friggin’ slow down. Can we get a breather please.
So, on that note, before Spring has left us I decided last night that Spring Chicken sounded like a fun idea for this week’s “Not bad for a Thursday Night Dinner.” I started perusing some of the usual sites, trolling for a great recipe that I just had to try. I didn’t find any specific but found some inspiration.
—Okay break in thought stream: I’m sitting here writing my blog post about Spring Chicken and this song I haven’t heard since I was in High School just came on, “Spring Love” by Stevie B. Wow, what a blast from the past. It was 1988… I was dating this great girl Tonantzin. Crazy.—
So back to the task at hand, where was I? Oh yeah, inspiration. I visited Natalie Maclean’s site, always get good ideas there…. and I found a delicious sounding side dish, Garden Veggie Pasta. I didn’t go exactly by their recipe, but pretty close. For the main dish I sort of made it up as I went along.
2 Boneless Skin-on Chicken Breasts (about 1 1/2 lbs total)
3 tablespoons butter
1 Clove of Garlic
3 Teaspoons of Tamarya’s Herb Mix (not sure where you can get it out there in the real world, she’s an old co-worker who is now a farmer)
Dash Sea Salt
Fresh Cracked Pepper
1 Cup Chicken Broth
1 tablespoon corn starch
1 tablespoon of capers
Preheat oven to 450 F.
Season Chicken breasts on skinless side with half of herbs, some salt and pepper. In a large, oven safe skillet melt butter on high heat, add clove of garlic. Once melted and sizzling, place chicken breasts in pan, skin side up, while searing sprinkle remaining herbs and salt and pepper. Grill chicken breasts on both sides for about 3-5 min until golden brown. make sure breasts are skin side down and place into oven. They should cook about another 20 minutes or until an instant read thermometer reads 160 F.
Finely Chop Shallot.
Once chicken is out of the oven remove breasts from pan and set aside while you prepare the sauce. Put shallots into skillet and add chicken broth, capers and squeeze 1 1/2 of the lemons in. Cook over medium-low heat to reduce. I left the squeezed lemon rind in the skillet for some added zest. Just prior to serving (about 5 minutes or so) add 1/3 cup of warm water with 1 tablespoon of cornstarch well stirred into skillet. Stir into sauce thoroughly it should thicken quickly, remove from heat.
Garden Veggie Pasta
1/2 Lb bowtie pasta
4 sticks of asparagus
1/2 red bell pepper
1/2 green bell pepper
1/2 Cup of chopped carrots (about 1 inch, cut long ways)
Cook pasta as you normally would, in a second sauce pan boil some water, once boiling add veggies, blanch veg until tender and strain. Mix veggies with pasta, toss with some really good Olive oil. I used some Dry Creek Olive Company, Manzanilla. Crack some sea salt and fresh cracked black pepper, toss well, top with some Parmesan when ready.
Plate pasta first, then place chicken, spoon sauce over chicken and garnish with a lemon slice. Sprinkle some fresh Parmesan cheese on the pasta.
Time to prep and cook this was about an hour and a half.
I paired this dinner with a 2008 Leveroni Vineyards, Felder Creek Vineyard Chardonnay. The oaky character of this Chardonnay and good acid did excellent with the lemon and caper sauce.