There’s nothing more quintessentially spring than peas and carrots. When I came across this recipe in Food and Wine, I knew I had to try it. In an effort to be a little healthier, I swapped out some ingredients and modified the recipe to my taste. One of my favourite parts of the recipe was the delicious carrot and pea salad underneath the chicken. While I was pretty surprised they suggested using raw carrots in a cooked dish, I was very happy with the results and would make just the salad again.
Spring Chicken (Modified from Food and Wine)
6 small bone-in chicken thighs
1 tsp Maldon salt
Pinch of cayenne
2 tsp Dijon mustard
1/8 cup unsalted butter
1 cup frozen peas
3/4 lb carrots, sliced thinly on the bias
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1/4 cup mint leaves for garnish
2 Tbsp red wine vinegar
1) Preheat the oven to 425F. Mix together mustard, salt and cayenne.
2) Place chicken on a plate and add the mustard mixture all over the chicken.
3) Put a rack over a baking sheet.
4) In a large frying pan, melt the 1/8 cup unsalted butter. Fry over medium high heat for 7-8 minutes. Transfer to the oven and bake about 25 minutes until cooked.
5) While the chicken is baking, boil a small saucepan of water and blanch the peas for 1 minute.
6) Add the peas to a medium bowl with carrots, lemon juice and olive oil. Salt to taste.
7) Add the vegetables to a platter and garnish with mint. Lay the cooked chicken on top.
This is a perfect meal for Mother’s Day dinner, a healthy date night in, or any occasion really! They suggest serving the chicken with a Minerally Sauvignon Blanc. I would have to agree, but would also suggest a light red wine such as Pinot Noir.