WEEKDAYS 1e|12c|p

Michael Symon's Spring Chicken

Spring Chicken Michael Symon
Shake off the winter blues with this spring dish!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
What better way to shake off the winter blues than with family? Here's a spring dish you can make your family for dinner tonight!

Cost per Serving: $4.42
Total Cost: $17.68
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ingredients
  • 8 Chicken Thighs (bone-in and skin-on)
  • Kosher Salt and Freshly Ground Pepper
  • 3 tablepsoons Extra Virgin Olive Oil
  • 1 bunch Ramps
  • 1 Lb Fingerling Potatoes (sliced lengthwise into 1/4-inch-thick ovals)
  • 4-6 Baby Carrots (chopped)
  • 1/4 cup White Wine
  • 1 cup Chicken Stock
  • 1 cup Dill (chopped)
  • Juice and zest of 1 Lemon
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 Chicken Thighs (bone-in and skin-on)
    Kosher Salt and Freshly Ground Pepper
    Season the chicken thighs with salt and pepper.
  • 2
      
    Preheat oven to 425F.
  • 3
    3 tablepsoons Extra Virgin Olive Oil
    1 bunch Ramps
    1 Lb Fingerling Potatoes (sliced lengthwise into 1/4-inch-thick ovals)
    4-6 Baby Carrots (chopped)
    1/4 cup White Wine
    1 cup Chicken Stock
    Kosher Salt and Freshly Ground Pepper
    1 cup Dill (chopped)
    Juice and zest of 1 Lemon
    In a dutch oven over-medium high heat, add the olive oil and the chicken thighs, skin-side down. Don't touch the chicken until the skin releases from the surface of the pan, about 4 minutes. Transfer to a plate, then add the ramps, carrots and potatoes to the dutch oven. Deglaze the pan with wine and stock, then season with salt and pepper, and cook for 2-3 minutes. Add dill, and lemon juice and zest. Return chicken to dutch oven and simmer until cooked through (about 15-20 mins), or place in conventional oven to finish.
  • 4
    Extra Virgin Olive Oil (for drizzling)
    Plate chicken thighs, ramps, carrots and potatoes. Drizzle each with a little olive oil and serve.
 
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