CHICKEN ON EACH SEASON’S TABLE
No matter the season, tantalize your family’s taste buds with chicken, fresh vegetables and seasonal ingredients. Take advantage of spring’s first fruits and vegetables, use summer’s favorite cooking techniques on the grill, think herbs and spices with autumn’s vegetables, and fight off winter’s cold, all with chicken in the pot.
The National Chicken Council in Washington, D.C., has developed chicken recipes bursting with the flavor of each season. In addition to a variety of chicken parts, the recipes all feature herbs or vegetables whose appearance at the grocery store and farmers markets signals the arrival of the season.
Springtime’s Fresh Tastes
Chicken works well with delicate flavors like tarragon and mint, and is a perfect complement to spring’s first fruits and vegetables: leeks, fennel, asparagus, strawberries.
Chicken Tenders Over Pasta with Creamy Slow-Roasted Tomato Sage Sauce features the versatile tender — the small strip of white meat cut from the side of each chicken breast. The sauteed chicken is served over spaghetti noodles tossed with a slow-roasted tomato sauce made with chunks of prosciutto, peas, sage, cream and roasted tomatoes. The dish is topped with Parmesan cheese and parsley before serving.
Chicken Thighs Braised With Leeks and Tarragon
This dish involves slow-cooking succulent chicken thigh meat. Start by purchasing them bone-in, and remove the skin before preparing. Favorite spring vegetables are added to the pot to cook with the meat. Flavoring with the light herb tarragon gives this dish a final spring-like touch. Yields 4 servings.
