Spring Chicken is a light stew. Gone are the root vegetables of winter. Replacing them are leeks, peas, edamame beans and new potatoes. Use chicken thighs as they give more flavor. I season the dish initially but I also taste it before serving to see if it needs more. Adding the juice of half a lemon and some lemon pepper at the end really improved the flavor.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
4 skinless, boneless chicken thighs
2 cups chicken broth (the best you can find)
3 leeks – thinly sliced
4 oz. frozen edamame beans
4 oz. frozen peas
6 oz. new potatoes – halved or quartered
Heat seasoned oil in a cast iron casserole dish/Dutch oven. When sizzling, add the onion and let soften and brown. Remove from Dutch oven and set aside.
Add the other tbsp. of olive oil let it heat up well. Add the chicken thighs and sear on all sides. Again remove and set aside.
Pour in the broth and stir to remove all the browned bits from the bottom of the dish.
Tip in the rest of the ingredients, bring to a boil and then let simmer for 45 minutes.
Add juice of half a lemon and some lemon pepper and serve.