SPRING CHICKEN BECOMES CHICKEN IN SPRING # 1 CASUAL ELEGANCE

‘Spring Chicken’ is just an outdated term for a young person now but less than a century ago it was a gourmet food.  Chickens can lay eggs all year but don’t in winter without proper shelter because they won’t sit a nest or even survive the cold themselves.  Farmers welcomed spring hatchlings as a way to renew their flocks but flocks only need one rooster. Excess male chicks were nurtured for 3 months. By then, they weighed about 2 pounds, a proper meal, the meat was still tender and they commanded premium prices. However, roosters are aggressive, so smart farmers castrated those chicks, creating a bird more interested in food than fighting called a Capon. Plump capons were stars on elegant menus for centuries.

In the 1950s, heated, clean chicken housing and hatcheries with incubators were introduced and ‘chicken farming’ began to transform into ‘the poultry industry’. By the 1960s chicken had become a week-day meal, and by the 1970s the broiler-fryer, physically a ‘spring chicken’, had become the norm. In the 1980s the oven stuffer roaster was introduced as well as boneless breasts, thighs and ‘tenders’. 

By the 1990s-2000s selective cross breeding of different strains and improved veterinary  care had produced a sturdy bird of very light, tender meat which is ready for market in 48 days. Poultry has become a gigantic industry with more chickens than people in the U. S. alone, at any given time. I go into detail about not just chickens but other types of fowl in my book The Poultry Place, All About the Birds We Serve, Both Tame and Game. 

Despite the growth of the industry, 12 month accessibility and even its availability as a fast food, chicken remains a favorite choice for all types of spring menus, from the holiday dinner to the picnic. So the concept of ‘Spring Chicken’ goes on, though now the recipes focus more on presenting ‘chicken in spring’ by combining it  with seasonal vegetables, especially in sheet pan or skillet dishes and salads. The recipes below illustrate this current trend

RECIPES

Chicken & Spinach Skillet Pasta with Lemon & Parmesan: Serves 4-From https://www.eatingwell.com/recipe/267768/chicken-spinach-skillet-pasta-with-lemon-parmesan/
8 ounces gluten-free penne pasta or whole-wheat penne pasta

2 tablespoons extra-virgin olive oil 

1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into

½ teaspoon salt

¼ teaspoon ground pepper

4 cloves garlic, minced

½ cup dry white wine

Juice and zest of 1 lemon

10 cups chopped fresh spinach

4 tablespoons grated Parmesan cheese, divided

Cook pasta according to package directions. Drain and set aside. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer. Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

One-Pot Chicken Pesto Pasta with Asparagus: Serves 4 – From https://www.eatingwell.com/recipe/273007/chicken-pesto-pasta-with-asparagus/

8 ounces whole-wheat penne

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

2 cups shredded cooked chicken breast 

1 (7 ounce) container refrigerated basil pesto

1 teaspoon salt
¼ teaspoon ground pepper

1 ounce Parmesan cheese, grated (about 1/4 cup) 

Small fresh basil leaves for garnish

Cook pasta in a large pot according to package directions. Add asparagus to the pot during the final 2 minutes of cooking time. Drain, reserving 1/2 cup cooking water. Return the pasta mixture to the pot; stir in chicken, pesto, salt and pepper. Stir in the reserved cooking water, 1 tablespoon at a time, to reach desired consistency. Transfer the mixture to a serving dish; sprinkle with Parmesan and garnish with basil, if desired. Serve immediately.

One-Pan Chicken & Asparagus Bake: Serves 4- From-https://www.eatingwell.com/recipe/278009/one-pan-chicken-asparagus-bake/

2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise

12 ounces baby Yukon Gold potatoes, halved lengthwise

8 ounces carrots, diagonally sliced into 1-inch pieces

3 tablespoons extra-virgin olive oil, divided 

2 teaspoons ground coriander, divided

¾ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons lemon juice

2 tablespoons chopped shallot

1 tablespoon whole-grain Dijon mustard

2 teaspoons honey

1 pound fresh asparagus, trimmed

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh dill

Lemon wedges

Preheat oven to 375°F. Place chicken on a clean work surface and cover with plastic wrap.

Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.

Arrange on one half of a large rimmed baking sheet.

Arrange potatoes and carrots in a single layer on the other half of the pan.

Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil.

Stir the potato-carrot mixture; arrange asparagus in the center of the pan.

Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.

Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165°F, about 10 minutes.

Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

Three Pea Chicken Salad: Serves 4- From   https://www.bonappetit.com/recipe/three-pea-chicken-salad

4 sprigs tarragon plus 2 tablespoons minced leaves

2 large shallots, 1 halved, 1 minced

2 garlic cloves, 1 smashed, 1 minced

1 pound skinless, boneless chicken breasts

Kosher salt, freshly ground pepper

3/4 cup plain Greek yogurt

3 tablespoons olive oil

1/2 pound thinly sliced stringed sugar snap peas

1 cup shelled fresh English (or frozen, thawed) peas

1/2 cup thinly sliced stringed snow peas

1/4 cup finely chopped flat-leaf parsley

1/4 cup finely chopped fresh chives

2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
8 slices toasted whole grain bread and/or lettuce leaves

Place tarragon sprigs, halved shallot, smashed garlic, and chicken in a medium saucepan. Add water to cover by 1 inch and season with salt and pepper. Bring water to a boil; remove pan from heat, cover, and let stand until chicken is just cooked through, 15–25 minutes, depending on size of chicken breasts. Transfer chicken to a plate and let cool. Shred or dice chicken.  Meanwhile, whisk yogurt, oil, minced shallot, and minced garlic in a small bowl. Season dressing with salt and pepper.

Combine all peas in a medium bowl. Add chicken, dressing, minced tarragon, parsley, chives, lemon zest, and 1 Tbsp. lemon juice; toss to coat. Season to taste with salt, pepper, and additional lemon juice, if desired. Serve spooned over toasted bread and/or lettuce leaves.

Skillet Chicken Primavera: Serve 6 –From https://www.allrecipes.com/recipe/274784/easy-skillet-chicken-primavera/

½ cup all-purpose flour

1 tablespoon dried parsley

1 teaspoon dried basil

1 ½ pounds skinless, boneless chicken breasts, cut into strips

¼ cup extra-virgin olive oil

1 tablespoon minced garlic

2 ¼ cups low-sodium chicken stock  

1 cup frozen mixed vegetables

1 pint grape tomatoes, halved

1 bunch green onions, diagonally sliced

1 medium zucchini, quartered and sliced

2 tablespoons sun-dried tomato pesto

Salt and ground black pepper to taste

Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.

Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.

Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Lemon Chicken Thighs with Artichokes: Serves 6-From  https://www.foodiecrush.com/lemon-chicken-thighs-artichokes/

6. bone-in, skin-on chicken thighs about 2 pounds

1 tablespoon olive oil

1 teaspoon kosher salt and freshly ground black pepper

1 medium yellow onion chopped

1 cup dry white wine

2 tablespoons butter

(1) 15 ounce can quartered artichoke hearts in water

1lemon thinly sliced and seeded

1 tablespoon fresh parsley minced

Preheat the oven to 425°F. Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet. Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes. Transfer the chicken skin side up to a baking sheet lined with foil and topped with a baking rack. Bake for 15-20 minutes or until cooked through and internal temperature is 160°F. Tent with foil and rest for 5 minutes or until the temperature registers 165°F.
While the chicken is baking, set aside all but one tablespoon of the oil from the skillet and cook the chopped onion until it softens, stirring occasionally about 3-4 minutes. Add the white wine and scrape up any browned bits from the bottom of the pan. Stir in the butter until melted. Add the artichoke hearts and sliced lemons and cook until warmed and sauce reduces, about 5 minutes. Add the chicken back to the pan, sprinkle with the parsley and spoon with the sauce. Serve with steamed rice or pasta. 

Chicken with Balsamic and Strawberries: Serves 4-From  https://www.savoryonline.com/recipes/grilled-chicken-with-strawberries-and-balsamic/
1 1/2 lbs. boneless, skinless chicken thighs

 2 tbsp. canola or vegetable oil

1 tsp Italian seasoning

 1/2 (16 oz.) pkg. strawberries

 2 tbsp. balsamic vinegar

 1/4 cup finely chopped basil

Set grill to medium. Toss the chicken thighs with the oil and Italian seasoning. Season with salt and pepper. Cook chicken 6–7 min. per side, or until an instant read thermometer reaches 165°F when inserted into the thickest part of thigh. While chicken cooks, hull and finely chop the strawberries. Add to a small bowl with the vinegar and basil. Toss to combine. Season with salt and pepper to taste.

Transfer chicken to a platter and spoon strawberry mixture on top. Serve immediately