Hello April! It’s in the 60s and snow is finally disappearing from the roadside and sidewalks.
It’s glorious.
And here’s a little recipe that celebrates the flavors of longer days and warmer nights. Chicken cooked in a dill infused broth is perfect for Passover (look Ma! No chametz!) and the aroma will absolutely drive you wild while it cooks. (Or at least it drove me around the bend. I kept having to “taste test” it for seasoning, even though I hadn’t added anything in the meantime. Taste test, taste test, mmmm, mmmm, mmmm.)
Also, because I’m the luckiest woman in the world, I had purple carrots to play with. If you have the same opportunity to use some, do it. The color does get a little muted, but still – purple carrots in the springtime! There’s not much that can beat that.
Springtime Chicken and Purple Carrots
Serves 4.
- Ingredients:
- 1 tablespoon olive oil
- 4 boneless chicken breasts or thighs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups chicken broth
- 6 sprigs dill, stripped from the stalk, divided
- 4 carrots, roughly chopped
- 1 large red onion, roughly chopped
- 1 bulb fennel, roughly chopped, fronds reserved
Instructions:
Preheat olive oil in a large frying pan over medium heat, until hot but not smoking. Add the chicken breasts, and season with salt and pepper. Cook until browned, about 8 minutes. Flip and cook for an additional 5 minutes. Add broth, half the dill, carrots, onions and fennel to the pan. Reduce heat to a simmer, and cook until the vegetables have softened, about an hour. Garnish with reserved dill and fennel fronds.
(Photo by Launie K.)
