Tender and fresh, spring produce is a great partner to chicken. Find eight recipes featuring the two, plus our tips for choosing and using spring vegetables.
Forego the packaged trimmed, peeled carrots labeled "baby carrots" and opt for small carrots with the tops attached. Trim the green tops to within one inch and refrigerate in the crisper
drawer to keep themcrisp.
Baby turnips have a sweet, mild flavor and tender texture. Choose those that are firm, unblemished, and sweet-smelling.
Freshly shelled green peas are sweet and tender. Look for pods that are crisp, with no blemishes or signs of wilting.
View Recipe: Braised Chicken with Baby Vegetables and Peas
Spring onions look like oversized green onions. Since they’re picked before full maturity, they have a milder flavor than pungent full-grown
onions. Look for spring onions at farmers’ markets or in the produce section of major supermarkets. If you can’t find them,
View Recipe: Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
Look for asparagus stalks with deep green or purplish tips that are tightly closed and not slick. Remove the fibrous ends by bending each stalk
until it snaps; the tough part will break off naturally.
Sugar snap peas are crunchy and sweet. Choose plump, crisp pods, and refrigerate up to three days.
View Recipe: Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
Distinctive morel mushrooms grace this dish with their nutty, woodsy flavor and unique texture. Because of their spongelike crevices, wash them well
to remove dirt. If you can’t find fresh morels, look for one ounce dried, then rehydrate them in hot water before adding to
View Recipe: Chicken Breasts with Mushroom Sauce
Contrary to popular belief, baby artichokes are not immature. In fact, they are fully grown but simply positioned low on the stalk. Choose those that are olive green
with tightly closed leaves. Because they have a tendency to discolor, place them in acidulated water after cutting.
View Recipe: Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs
The term new potato refers to any thin-skinned potato harvested in early spring while the plant is still thriving, regardless of its skin color
or variety. (Fully mature potatoes are harvested after the plant dies.) If you can’t find true new potatoes, use small red-
or white-skinned potatoes.
View Recipe: Roast Chicken with Smashed New Potatoes and Garlicky Jus
Room-temperature lemons with smooth, glossy skin (as opposed to bumpy rinds) produce the most juice.
View Recipe: Chicken Thighs with Lemon, Olives, and Artichokes
Open fava bean pods to remove the beans. As the recipe directs, you also need to cook the beans briefly in boiling water and then peel off
their tough outer skins.
View Recipe: Chicken Skewers with Fava Bean and Mint Salad