I couldn’t think of what else to call this recipe…you can taste the fresh goodies from the spring garden
Spring Chicken
By The Gourmet Farm Girl
4-6 Boneless skinless chicken thighs
2-3 tablespoons extra virgin olive oil
salt and pepper to taste
14.5 oz.. can of diced tomatoes
1 teaspoon fenugreek
1 teaspoon tarragon
½ teaspoon granulated garlic
3 Bay leaves
1 large russet potato sliced thin
3-4 green onions chopped
1 cup sliced mushrooms of any kind
splash of white wine (I used chardonnay)
1-2 cup fresh peas (or frozen)
4-6 cups of fresh spinach for the plates
Pre-heat oven to 350 degrees
Place the chicken thighs on a plate and drizzle with the olive oil; salt and pepper both sides.
Pan sear or grill for 3-4 minutes; remove and set aside.
Pour the diced tomatoes into a Dutch oven and place the chicken thighs on the top of the tomatoes.  Season the thighs with the fenugreek, tarragon and garlic add the bays leaves. Slice potatoes and layer on top of the meat followed by the onions and mushrooms. Add a splash of white wine, cover with the lid and bake for 45-50 minutes.
Remove from oven and add the peas, cover and allow the peas to steam cook for about 5-7 minutes.
Place about a cup or big handful of fresh spinach on each plate; place a chicken thigh on top and pour some of the broth and vegetables over the plate.
Serves 4-6
You may need some crusty bread to soak up the juice!