Late spring tantalizes us with the first crops of the season: sweet strawberries, bright asparagus, plump radishes…and this crazy looking green rope called a garlic scape. Garlic scapes are the stalks of hard stem garlic. Farmers remove them to encourage the garlic to grow bigger. Raw they have a pleasing sharp garlic bite to them, cooked they have the texture of asparagus and the milder flavor of grassy green beans drenched in garlic butter. Today I have a recipe for both: a quick sauce that takes advantage of the raw punch, and a one-pot spring chicken stew that relies on the mellow cooked version.
Raw I like to use them to make a fresh late-spring version of a Chimichurri. Chimichurri is a sauce of garlic and herbs combined with oil and vinegar and often served with grilled fish and meats. It’s the traditional Argentinian condiment for grilled skirt steak.
grass fed skirt steak, grilled over hot coals, about four minutes a side, served with garlic scape chimichurri
It is also great with avocados, grilled zucchini, tomatoes, shrimps, scallops, or chicken breast. It’s super easy to make and keeps in the fridge for up to a month in a tightly sealed jar.
GARLIC SCAPE CHIMICHURRI
1 bunch garlic scapes
1 bunch parsley
2 sprigs oregano
1/2 c. olive oil
1/4 c. red wine vinegar
1 tbsp. lime juice
zest from 1/2 lime
1 tsp. red pepper flakes
salt to taste
Wash the scapes and herbs. By hand chop the scapes and all of the herbs finely. mix all of the ingredients together and add salt to taste. By machine, pulse the the scars and herbs in a food processor a few time until minced. Add remaining ingredients and pulse once or twice more to combine. Add salt to taste.
On the mellower side of the scape is a fragrant subtle cross between an aromatic and a vegetable. It’s perfect for a late spring one-pot chicken stew. This take on a French classic of chicken thighs with peas and asparagus is one of my favorites. It’s quick, it’s delicious, it was just perfect for all the late season rain we had this year. Chicken thighs a re a very economical alternative to breasts (and usually more flavorful). It’s en vogue to sell them skinless and boneless these days, but of you can, go for the ones with skin and bones. They are more flavorful and the crisp skin provides a satisfying crunch. Enjoy!
ONE-POT SPRING CHICKEN STEW WITH ASPARAGUS, SCAPES, AND PEAS
1 pound chicken thighs
1 bunch garlic scapes
1 bunch asparagus
1 c. shelled peas
1 shallot
a generous sprig of dill (tarragon works too)
1/4 c. white wine (2 tbsp. lemon juice if you’d prefer)
3/4 c. chicken broth
Olive Oil
salt and pepper to taste
Wash the vegetables and herbs. Wash the chicken thighs and pat them dry. Season with salt and pepper. In a heavy bottomed skillet, heat two tablespoons of olive oil, when it is hot, but not smoking, place the chicken thighs in the pan, skin side down. Cook for 4-6 minutes until brown and crispy.
In the meantime mince the shallot and chop the dill. Cut about and inch off the bottom of each spear of asparagus and discard. Divide the spear into 1 1/2 to 2 inch pieces. Trim and cut the scapes in a similar fashion. Turn the chicken over and brown for 3-4 minutes. Shell the peas.
Remove the chicken from the pan, turn down the heat to medium low and add the shallots, cook for about a minute until softened. Add all the vegetables and the dill. Place the chicken atop the bed of asparagus, scapes, and peas. Raise heat to medium high, add wine and broth.
Cover and let cook for 15-20 minutes until vegetables are crisp tender and chicken is cooked through. Sauce should be reduced to a least half. If not, remove meat and vegetables and boil the sauce until it is reduced
