Spring is in full swing, and appetites change from hearty dishes to lighter dishes. Here is a great, easy recipe that includes spring asparagus and fresh shucked spring peas. Serve with garlic roasted potatoes or a lemon and olive oil dressed arugula salad with parmesan.

Spring Chicken Cacciatore

Ingredients

1 whole chicken (cut into 8 pieces) or 3–4 lbs bone-in thighs/legs
Kosher salt & black pepper
2–3 Tbsp olive oil
4 cloves garlic, smashed
1 medium onion, sliced
1 sprig fresh rosemary
1 bunch asparagus, cut into 1” pieces
1 cups fresh peas, shucked
4–6 fresh sage leaves
1 cup dry white wine
2–3 Tbsp red wine vinegar
1/2 cup chicken stock
(optional, as needed)
1 small handful flat-leaf parsley, chopped

Instructions

Finish

• Stir in red wine vinegar
• Taste and adjust salt/pepper
• Finish with chopped parsley

Season & Sear

• Pat chicken dry, season generously with salt and pepper.
• Heat olive oil in a wide sauté pan or braiser.
• Sear chicken skin-side down until deeply golden (6–8 min).
• Flip and brown lightly on the other side
• Remove and set aside.

Build the Base

• In the same pan, lower heat slightly.
• Add onion and cook until soft and lightly golden.
• Add asparagus and peas and cook until bright green.
• Add garlic, rosemary, and sage; cook until fragrant.

Deglaze

• Pour in white wine, scraping up all the good bits from the bottom of the pan.
• Let reduce by about half.

Simmer

• Return chicken to pan
• Add a splash of stock if needed (this isn’t a saucy dish—keep it light).
• Cover partially and simmer gently for 25–30 min.
• Add asparagus and peas at about 20 min. of chicken cooking. Don’t overcook spring vegetables! Keep them snappy.

Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.