Risotto primavera and lemon chicken fricassee.
Lemon chicken fricassee- cut up a whole chicken, brown the pieces, a few pieces at a time so it doesn't get crowded. I browned in the removed and rendered body cavity fat. I did not pour off the rendered chicken fat afterward. Layer into the pot (a Dutch oven) two thinly sliced white onions, a pound of thinly sliced baby Bellas, stems reserved for the risotto broth, and three Mayer lemons thinly sliced, deseeded. Some crushed garlic, some sprigs of thyme, then the chicken, salt to taste, pour over all one cup pinot grigio. Bake with the lid on at 325, about one hour.
Risotto primavera - ramps, asparagus, sliced baby Bella mushrooms, stems removed, freshly shelled peas. I cut up the white part of the ramps and sauteed them before I sauteed the sliced baby Bellas, the sliced stalks of the asparagus, and the peas. Remove and start the risotto. The pea shells and mushroom stems were simmered in the broth for the risotto. The ramp leaves, thinly sliced, and the asparagus tips were stirred into the risotto when it was almost done, and the cooked vegetables when it was done. I did sprinkle grated parmesan and stirred in some cream, but, in retrospect, they overwhelmed the ramps, which were not as pungent as their reputation. First time cooking with ramps. For wine, half a cup of the same pinot grigio.
Serve with pinot grigio. Tastes like spring.
For dessert, Game of Thrones and a Cadbury caramel egg.