We still have several feet of snowpack, and yesterday as the air got warmer, it made for a very foggy day and lots of gentle rain. This morning I woke up to welcome sound of racing water in the brook below the house. When the ice has finally melted on the brook, you know Spring is on the way. And is there anything more perfect than tender chicken simmered with herbs and vegetables as you watch the winter departing? Better yet, it's cooked in a skillet, so you only have one pot to clean.
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This is also a good way to use up all those halves of peppers and 3 leaves of kale left in the vegetable drawer, so feel free to adapt the recipe to what you have on hand.
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Serves at least 4 people.
To make:
6 chicken tenders, or just cut up two breasts
1/2 cup red peppers, cut into large strips
1/2 cup yellow peppers, cut into 1" pieces
2 handfuls of baby carrots, cut in half
1 cup kale leaves, torn from stem
1/2 large shallot or yellow onion, peeled and sliced
heaping cup of celery, cut into pieces
baby red or white potatoes ( I actually used a melon baller since I had only large white potatoes!)
a few leaves fresh green cabbage, cut into large strips
a few scallions, cut up
1/2 t. dried thyme
several sprigs of fresh dill ( or dried is fine, too)
( fresh rosemary branches work well, too)
1 clove garlic
1 very thin slice of fresh ginger
2 T.olive oil or unsalted butter
water or chicken or vegetable stock
Place the chicken tenders in the bottom of a large skillet. Scatter the vegetables and herbs over the chicken, then sprinkle with salt and pepper.
Add stock or water - just enough to barely cover the chicken and vegetables.
Drizzle on the olive oil ( or butter, if you're using that)
Bring to a simmer, cover, and cook for about 20 minutes, or until vegetables are tender.
If you want more broth, just add a cup of stock toward the end of cooking.
Serve with a little hot sauce , if you like.
Enjoy!
Featured on Tastespotting!
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A year ago on she's in the kitchen:
Wordless Wednesday: olives marinated with rosemary and green cardomom pods
10 comments:
Nice eats my friend, very jealous, you upstaged me big time!
Hi, Katrina! So glad to hear that snow pack is melting. I heard Montpelier, VT got another 2 feet. Hope it missed you in NH.
May the brook run fast and free!!!!
Very funny, Singh!
Hello, Daphne! Happpy to say we didn't get snow, but rain - so walking is a little adventure, unless one takes along a bucket of sand:)
The brook is now 3 times the size it was 2 days ago, and there has been some flooding - but nothing too bad. Thankful for that! This has been a challenging winter (understatement).....
How gorgeous, and lovely shots. I definitely want to give it a try.
Thanks for taking a peek, Sprinzette! So incredibly easy to whip up for dinner (or lunch), and at this time of year, enjoy the colors of all those good veggies!
You always seem to know just the perfect item to post that makes me think "This would be perfect for dinner!" And...I see you were on Tastespotting!
Today turned out better than expected weather-wise, since it snowed (again!) about 2 inches last night. I am so ready for spring!
Oh, you poor thing! We got a little snow, but mostly blah, gray weather. Heaps of snow still hanging around, and not a lot of sun - boo hoo. I sure hope tomorrow brings sun and warm weather to both of us! Thanks for stopping by, Barb!
Absolutely, absolutely delicious looking. Dill works so perfectly in chicken stew, with that hint of verdant warmer weather.
Hope you can dig out soon. Here's to a happy Spring.
Thanks, Jeff! Spring is not looking any closer, sad to say, but by mid-day, all the ice floes on the roof are sliding and crashing into the frozen snowbanks, so Spring MUST be coming, though in her own sweet time.
Isn't dill wonderful? Having smashed potatoes with fresh dill for breakfast right this minute.
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