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PrintChicken recipes for spring
Celebrate the flavors of spring with these hearty yet delicate poultry dishes.
For months I have been longing for warm spring days and lighter fare. The snow is falling outside as I sit and write this column, yet I can’t help but think about lighter salads and grilling on the patio. By the time this issue hits newsstands, spring will be rolling in and farmers will be planting summer’s bounty. Until summer arrives, I like to fill the gap between with hearty yet more delicate dishes — all made with chicken. Couscous fills in for heavier pasta, cool soba noodles take chicken noodle soup down a notch and a light lemony-herbal braise takes the place of winter’s heavy stews. Pack away those heavy sweaters, take the cover off the grill — and enjoy all that our gorgeous Oklahoma springs bring.
Lemon, thyme and white wine chicken
Serves 4
For an herbal, floral kick, use super-fragrant Meyer lemons. Serve over mashed new potatoes or braised white beans.
8 chicken thighs, skin on, bone in
2 sweet onions, quartered
1 lemon, sliced
8 cloves garlic
10 sprigs fresh thyme
1/4 cup olive oil
1/2 cup dry white wine
1 1/2 cups low-sodium chicken stock
Coarse salt and freshly ground black pepper
Heat oven to 350 degrees. Place chicken, onion, lemon, garlic, thyme and oil in a bowl and toss to combine. Heat a large saucepan or Dutch oven over high heat. Cook the chicken mixture in batches until golden, 3 to 4 minutes per side. Transfer to a dish, set aside and keep warm. Add wine to the pan and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon. Add chicken and onion mixture back to pan, along with chicken stock, and bring to a boil. Transfer pan to the oven and roast until chicken is cooked through, 30 to 35 minutes. Season with salt and pepper and serve.
Buttermilk grilled chicken
Serves 4
I like to serve this tangy chicken in the summer with sliced heirloom tomatoes. Since they won’t be around for a few months, substitute a crisp carrot salad. Toss 1 bag of shredded carrots with 1/2 cup golden raisins, 1/4 cup each chopped parsley and mint and season with 2 tablespoons each red wine vinegar and olive oil and 1 tablespoon honey. 
1 chicken, halved and flattened, or 4 chicken breasts on the bone
1 cup buttermilk
1/4 cup chopped chives
2 tablespoons minced garlic
Salt and freshly ground black pepper
Lemon wedges, for serving
1. Place chicken in a non-metallic dish or large zip-top bag and add buttermilk, chives and garlic. Season with salt and pepper and marinate for 30 minutes.
2. Heat grill or grill pan. Grill chicken until cooked through, 8 to 10 minutes per side. Serve with lemon wedges.
Grilled chicken and mozzarella burgers
Serves 4
While not technically a “burger,” this herby chicken is still grilled, topped with cheese and served on a bun. If you’re feeling more like a salad, slice the grilled chicken and nestle on a bed of greens. Top the salad with chopped fresh mozzarella and thin out the pesto with a bit of olive oil for a tangy dressing.
2 boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
2 tablespoons olive oil, plus more for brushing
1 tablespoon lemon juice
Coarse salt and freshly ground black pepper
4 burger buns
Mayonnaise, preferably homemade, for serving
2 balls fresh buffalo mozzarella, sliced
Basil pesto, recipe follows, for serving
Shaved Parmesan cheese, for serving
Mixed salad greens, for serving
Heat grill or grill pan over high heat. Place chicken, olive oil and lemon juice in a zip-top bag and season well with salt and pepper. Set aside to marinate while heating grill. Brush bun halves with oil and grill until golden; set aside. Grill chicken until cooked through, about 2 minutes per side. Slice each breast into 4 pieces. Spread bun halves with mayo and top with 2 pieces sliced chicken, sliced mozzarella, pesto, Parmesan and salad leaves.
Basil pesto
Makes about 1 cup
This will last a day or two in the refrigerator. Cover the surface with olive oil or plastic wrap to help keep the green color — or freeze in ice cube trays for up to 3 months. Use in marinades, stir into soups or smear on burgers and sandwiches.
2 cloves garlic
1 cup basil leaves
2 tablespoons lightly toasted pine nuts
1/2 cup olive oil
1/3 cup freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper
Place all ingredients in the bowl of a food processor or blender and puree until smooth. Season with salt and pepper.
Poached chicken noodle salad
Serves 4
When the weather turns warm, I start to crave fresh and cool salads, putting soup in the back of my mind until fall. This herby noodle dish takes its inspiration from hearty noodle soup but carries it into spring by cooling it down and adding an abundance of herbs and crisp beans. If using dried udon noodles, boil them according to the package instructions until tender.
8 ounces fresh udon noodles
8 ounces snow peas, trimmed
8 ounces green beans, trimmed
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup mirin or rice wine vinegar
2 teaspoons vegetable oil
3 teaspoons fish sauce
4 cups low-sodium chicken stock
2 boneless, skinless chicken breasts
1/4 cup fresh mint leaves
1/4 cup cilantro leaves
Coarse salt and freshly ground black pepper
1. Bring a pot of water to a boil. Soak noodles in water for 1 minute, then drain, reserving water; set aside. Bring water back to a boil and blanch snow peas and green beans until just tender, about 1 minute. Drain and rinse under cold water to stop the cooking. Drain and set aside. Slice snow peas and green beans in half lengthwise and set aside.
2. Combine ginger, garlic, mirin, oil and fish sauce in a bowl and stir well; set aside. Place stock in a large saucepan over high heat and bring to a boil. Reduce heat to a gentle simmer, add chicken and poach until cooked through, 12 to 15 minutes. Remove chicken, allow to cool slightly, then shred into a large bowl. Add noodles, snow peas, green beans, mint, cilantro and ginger mixture and toss to combine. Season to taste with salt and pepper and serve, warm or chilled.
Garlic and chili with couscous
Serves 4
Couscous, tiny round granules of pasta, cooks in a matter of minutes. Pancetta is rolled and cured Italian bacon and can be found thinly sliced at many gourmet markets.
1/4 cup freshly squeezed lemon juice
1/3 cup olive oil
1 teaspoon crushed red chili flakes
2 cloves garlic, minced
1 tablespoon honey
Coarse salt and freshly ground black pepper, to taste
3 zucchini, sliced crosswise into coins 1/4-inch thick
4 boneless, skinless chicken breasts
1 cup couscous
8 slices pancetta
1/2 cup flat-leaf parsley leaves, coarsely chopped
1. Stir together lemon juice, olive oil, chili flakes, garlic and honey in a small bowl. Season with salt and pepper and transfer half of the chili mixture to a larger bowl or zip-top bag. Add zucchini and chicken to bag and toss to coat. Set aside and marinate for 10 minutes.
2. Place couscous in a medium bowl and cover with 1 1/4 cups boiling water. Stir to combine and cover bowl with plastic wrap. Set aside while preparing chicken.
3. Heat a grill or large grill pan over medium heat. Add pancetta and cook until browned and crisp, 1 minute per side. Remove from pan and set aside. Add zucchini and cook until just tender, about 2 minutes per side. Remove from pan and set aside in a large bowl. Add chicken and grill until cooked through, 4 to 5 minutes per side.
4. Crumble pancetta and add to bowl with zucchini along with couscous and parsley. Stir to combine. Slice chicken, arrange on plates with couscous mixture and drizzle with remaining chili mixture.
