Chicken With Fresh Asparagus, Mushroom, and Edamame

19 Mar

photo 5


Hello there and how ready are you for spring?
Green vegetables, herbs, light dinners…seeing green leaves sprout on the trees, flowers slowly poking their heads out of the softening earth.
We all are, I guess.
So here is a recipe for a nice chicken with a fresh asparagus, mushroom, edamame mix.





photo 1

You need:
1 nice chicken ( I use organic, free run)
salt, pepper
1/2 cup bread crumbs
3 sprigs of fresh thyme, finely chopped.
Preheat the oven to 375.
Slice the chicken in half at the bottom, so it opens up and lies flat on the roasting sheet ( I use a cookie sheet, lined with parchment paper)
Now mix the breadcrumbs with salt, pepper and the fresh thyme and sprinkle it over the chicken. In the oven it goes, I would say for an hour, depending on the size
Now to the vegetables, you need:
1 bundle of green asparagus, chopped in 2 inch piecesphoto 2
2 cups of brown mushrooms
1 cup of frozen edamame
1/2 cup of cream ( 35%)
1/2 cup of creme fraiche
2 tablespoons of butter
3 sprigs of fresh thyme, finely chopped
salt, pepper to taste

Heat the butter and saute the asparagus and the mushrooms, add the edamame and keep slowly sautéing until soft, add salt and pepper, cream and  creme fraiche, stir well and add the fresh thyme….
I served this with fresh spaghetti…a really nice spring chicken , but still comfort food…

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