Chicken Breast
Spring Chicken with Leeks and Peas Served with Lemon Rice
Feel free to make this dish in all four seasons. I just call it “Spring Chicken” because it tastes light and crisp, like spring air, and because “Spring Chicken” sounds more appetizing than “Leeky Chicken,” which was what I called an earlier version of this recipe.
Chicken Cacciatore Stoup
Stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter’s chicken stoup is a family favorite of ours, especially on chilly nights.
Prosciutto, Garlic, and Herb Cheese–Stuffed Chicken with Tarragon Pan Sauce
Serve with a green salad.
Cider Vinegar Chicken with Smashed Potatoes and a Watercress and Cucumber Salad
This recipe is an ode to my friend Leslie Orlandini’s Cider Vinegar Chicken, which I have only heard tell about. Hey, Les! You get an ode and I’m still sittin’ over here, hunched over my computer, open-mouthed, waiting for a taste of the real deal! HINT!
3 Beans and Some Chicken
I called this recipe “3 beans and some chicken” because I didn’t want to put on any airs. If you’re having people over for dinner and your guests inquire what you are serving, by all means posh it up and inform them that you are preparing “Lemon-Scented Sautéed Poulet with Legume Ragout.” Snap!