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. 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.
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.