Tonight’s menu takes a bit of time but that is deceiving. Poaching the chicken should be a slow process, but other than the first few minutes of prep stage, you don’t need to be involved with the cooking for more than a check or two along the way. During the poaching time, you can involve yourself with other activities. Once the chicken is done, lift the pieces from the pan and set on a plate…bring the braising liquid to a boil, add the brown rice, and steam until tender. Meanwhile, bring the oven to 375 degrees. Toss the cleaned and trimmed asparagus with a drizzle of extra virgin olive oil and roast in the preheated oven until crisp-tender.

This menu provides a great balance of textures and flavors, and is a good segue between the cold weather of early spring and that of a day when the temps climb up into the 70’s.

Chicken thighs poached with aromatic vegetables, broth, and fresh herbs
Brown rice braised in the chicken poaching liquid
Spring asparagus spears roasted in a hot oven
Cheddar cheese bread Chez Edouard

Valencia orange wedges with crispy house-made vanilla cookies and sweetened whipped cream

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