The freshness of spring and the beauty of flowers combine to make this topping memorable

I planted a small clump of chives in my garden many years ago. I now have four large clumps, and have given away many more starts to friends and relatives. They are hardy in a New England garden, and they are cut-and-come-again all year long. The first edible from the garden in early spring, often when snow is still melting, they remain a gift through to the next snow.

I doubt I make a salad or an egg dish in the summer without them, and they make a most flavorful pesto as well.

This recipe isn’t really a recipe. It is baked chicken thighs, topped with the pesto. I buy local organic chicken from a farm not far from my home; it has more flavor, is cruelty free, and has not traveled across the country using fossil fuels. You can also use this on other meats, as a sandwich spread, topping for a tomato salad, or sauce for a plate of pasta.

You can add Parmesan cheese if you like to make it a more traditional pesto, but in this dish I prefer it without the dairy.

Chicken Thighs with Chive Pesto

2 tbsp. olive oil

4 organic chicken thighs, bone in, skin on

1/2 tsp. ground sage

Salt and pepper

Chive blossom flowers to garnish

Preheat your oven to 350 degrees.

Heat a cast-iron frying pan over medium high and add the oil.

Place the thighs skin-side down and cook until brown and crispy, about 7 to 8 minutes.

Turn the chicken and place the pan in the oven to finish cooking. This will take from 15 to 25 minutes depending on the size of your thighs.

Remove to a platter and let rest for 10 minutes tented with foil. Top with chive pesto, below, and sprinkle with more chive blossom flowers.

Chive Pesto

In a small food processor or blender, combine:

1/2 cup fresh chives, chopped, packed

2 cloves garlic, crushed

2 tbsp. pine nuts or walnuts

1/4 cup extra virgin olive oil

Pinch of salt

Process to desired consistency. Place in a bowl and stir in:

3 chive blossoms, florets separated.

Top with a few more chive petals and whole blossoms

© Copyright 2019 – or current year, Dorothy Grover-Read, The New Vintage Kitchen.