Asparagus… Bite the seasons*!

May 14th, 2013 § 2 comments

Farm chicken with asparagus, chervil and lemon

They are here at last. Asparagus. Green and white. Purple too.
We’ve had to wait a while this year.

A bit more crooked than other years. Still so pretty too me.
So good. Sweet, slightly pungeant.

Farm chicken, asparagus and chervil

Perfect with a happy chicken and a bunch of chervil.
A tad of lemon zest too. Some shallots of course. And a slug of wine.


Can’t wait to share dinner with my men!

Farm chicken with asparagus, chervil and lemon

Poulet fermier aux asperges, au cerfeuil et au citron

Serves 6
Prep 15 min cook 1 hr

. 1 farm chicken* (~1.5 kg), thoroughly cleaned**,
. 600 g of mixed white and green asparagus, fibrous part peeled, cut into three,
. optional: 400 g small new potatoes, grated and halved in the length,
. 4 Ts olive oil,
. 1 onion, peeled, finely chopped,
. 3 shallots, 1 whole the rest finely chopped,
. 1 celery stick, finely chopped,
. ½ bunch chervil,
. ¼ bunch flat parsley,
. ½ organic lemon (zest),
. 10 cl white wine,
. 1 Tsp mustard,
. 25 g butter,
. Sea salt and freshly ground pepper to taste.

. Warm a cocotte/dutch oven or heavy bottom pan on medium to high heat.
. Brown the chicken on all sides in the olive oil.
. Add shallot, onion, celery, and half of the herbs. Stir-fry for a couple of minutes. Season to taste with salt and pepper.
. Deglaze with the wine, stir in the mustard and lemon zest.
. If using any, add the potatoes.
. Lower the heat. Simmer covered for about 50 min or until the juices run clear when pricking the inner thigh with a knife/prick. Add the asparagus bottoms after 25 min and the asparagus tips after 20 extra minutes.
. When the bird is ready, remove it from the pan and leave to rest for a bit, before cutting it for service.
. In the meantime reduce the sauce a bit further without the lid, stir in the cold butter. Remove from the heat and pour over the chicken. Sprinkle with the rest of the herbs.

*you can also use deboned chicken thighs for this recipe, reduce the chicken simmering time (step 4) to 20 minutes. If using any, blanch the potatoes for 5 minutes in boiling water to make sure they will be cooked through.
** In the family we like to treat our birds with a ‘little spa treatment’ before cooking them: we wash them with cold water, then massage them with lemon and coarse sea salt. Good against germs, and good to tenderize the meat…

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