saute pan favorites

&lt;p&gt;Artichokes, English peas and fresh lemon put a springtime spin on chicken thighs in this hearty braise. Serve over a plate of orzo or with slices of crusty bread for soaking up the delicious braising liquid. &lt;/p&gt;

Braised Chicken with Artichokes, Peas and Lemon

lemons

artichokes

lb. (1 kg) bone-in, skin-on chicken thighs

salt and pepper

(1 1/2 oz./45 g) all-purpose flour

Tbs. olive oil,

shallots, minced

garlic cloves, thinly sliced

(11 fl. oz./330 ml) chicken broth

(3 fl. oz./80 ml) dry white wine

bay leaves

(2 1/2 oz./75 g) thawed frozen peas

rosemary

&lt;p&gt;Lemon and asparagus are a classic pairing for spring risotto. Here, the addition of lemon zest intensifies the flavor and the cream makes the dish more luxurious. If you are lucky enough to live in a place where you can find wild asparagus, by all means use it. The thin, grassy stalks are just right for stirring into risotto.&lt;/p&gt;

Creamy Lemon Risotto with Asparagus

lb. (500 g) asparagus, ends trimmed

unsalted butter

Tbs. extra-virgin olive oil

shallot, finely chopped

thyme

(14 oz./440 g) Arborio or Carnaroli rice

(2 fl. oz./60 ml) dry white wine

(48 fl. oz./1.5 l) chicken broth, heated to a simmer

lemon zest

(4 fl. oz./125 ml) heavy cream

(2 oz./60 g) grated Parmesan cheese

Tbs. lemon juice

Tbs. minced fresh flat-leaf parsley

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Braised Chicken with Artichokes, Pe...

Creamy Lemon Risotto with Asparagus

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Braised Chicken with Artichokes, Pe...

Creamy Lemon Risotto with Asparagus

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