Spring Chicken

 Cluck, Cluck

My Grand Daddy "Cotton" as he was called was a spry fellow, even in his elderly years and often would go about the house dancing little jigs and strutting his stuff like a proud peacock. Often he would say, "Why, I feel as young as a ..." yeah, you get it, it's the name of today's recipe.

The thing about springtime is the awakening of buds outside on trees and flowers and the great tastes around the dinner table too. For some reason, springtime brings out the best in flavors, maybe we're just tired of winter comforting foods, I don't know. But I do know, this dish is awesome, and your taste buds will appreciate the fresh springtime taste the ordinary ingredients gives to the chicken. Enjoy!

Spring Chicken

1 pound fresh green beans, trimmed
1 young baking chicken, cut into serving pieces, skin removed if desired
4 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dried dill weed
3 tablespoons butter
1 1/2 tablespoons olive oil
4 garlic cloves, chopped
1/2 teaspoon tarragon
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup lemon juice
1/3 cup heavy cream
3 scallions
1/2 teaspoon finely grated lemon zest

Blanch green beans in lightly salted water, drain and put aside.

Place flour, salt, black pepper and dill in a bag. Pat chicken dry and place a few pieces at a time into the bag, shake to coat and continue until all chicken is dusted with the seasoned flour.

In a large skillet, heat butter and oil over medium high heat, add chicken and brown on all sides. Stir in the garlic, tarragon and reduce heat to medium.

In a small bowl, mix the white wine, chicken broth, lemon juice and cream together. Add mixture to the skillet, top with the scallions and lemon zest. Let mixture come to a simmer, add green beans to the sides, cover and simmer on low for 25 to 30 minutes.

Note: Any spring vegetables are great with this chicken dish like asparagus or tiny green peas.