Courtesy of Amoritas Vineyards, recipe by Mell & Fell
4-5 chicken thighs, bone in and skin on
2-3 ts salt, to your taste
1 ts cracked black pepper
1 TB butter, if needed
1 cup white wine
Juice and zest of one lemon
4 TB flour
5 ramps, white part sliced
1 leek cleaned and sliced
1 shallot, julienned
2 cloves garlic, chopped
1 pound baby potatoes
3 cups chicken stock
1 TB chopped thyme
1 pound asparagus, sliced on the bias
1 cup frozen peas
1 ounce pea shoots, or sunflower shoots
1 TB extra virgin olive
Fresh lemon juice to taste
Kosher salt and black pepper to taste
Preheat the oven to 350
Season the chicken thighs, both sides with salt and pepper, sear in a dry pan preheated over medium heat, until golden brown. 4-5 minutes per side.
Remove the thighs from the pan, set aside. You should be left with 4 tablespoons chicken fat in the pan, add a tablespoon of butter if more fat is needed.
Add the ramps, leek, shallot and garlic and a pinch of salt and sweat on medium heat until soft, approximately 5 minutes. Add the flour and saute for 2 minutes, it should stay light in color. Add wine, lemon juice and zest and cook for 2 minutes. Add chicken stock, stirring to combine. Add potatoes and bring mixture to a simmer, add the chicken back in. Add the asparagus. Cover with a lid or foil, transfer to the oven for 30 minutes.
Remove the pot from the oven, set aside the chicken to rest, remove the meat from the bone and chop.
Add the peas to the pot, taste the broth for seasoning, adding additional lemon juice to taste. To serve, pour in your braising liquid. Equally distribute the vegetables between bowls, top with the chopped chicken.
Toss your pea shoots in a separate bowl with the extra virgin olive oil, a squeeze of lemon and season with salt and pepper. Add on top of your plate. Eat and Enjoy!