What to Cook Tonight #79
A Spring Feast for Labour Weekend celebrations — One-Pot Chicken with Butter Beans & Shallots, perfect Asparagus with Tarragon & Buttermilk, and Fennel, Peas & Radishes with Salsa Verde & Yoghurt.
The first long weekend of the summer season is the perfect opportunity to celebrate with a long lunch or elegant dinner with friends and family. If it’s not a long weekend for you — fear not, you can make these gorgeous dishes anytime!
This week’s recipes are bursting with fresh flavours and eat very well together — with our cozy brothy chicken paired with two sensational vegetable dishes, delivering lots of lovely greens to keep things nice and fresh.
The centerpiece of this week is a gorgeous One-Pot Chicken with Butter Beans & Shallots. This one-pot wonder delivers so much delicious depth of flavour — the beans and shallots soak up all the lovely goodness from the chicken, and pot roasting the chicken keeps it nice and juicy. To finish things off, a dollop of tangy salsa verde for herbaceous freshness.
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