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