Chicken with Spring Vegetable Compote

I’ve added fava beans although they are not fresh in Canada yet. Green peas or even sliced dandelion greens would be a good substitute if you can get them.


Servings: 4


  • 3 cups diced red potatoes, about 3/4 inch cubes
  • 1/4 cup butter
  • 4 boneless, skinless chicken breasts, about 6 oz (175 g) each
  • 2 tbsp chopped chervil
  • 1/4 cup chopped chives
  • Salt and freshly ground pepper
  • 3 cloves garlic, sliced
  • 4 oz (125 g) morel mushrooms (about 20)
  • 3/4 cup shelled fava beans
  • 1/4 cup white wine
  • 1 cup chicken stock


Place potatoes in a pot covered with cold water, bring to boil, then simmer until crisp tender, about five minutes. Drain well and reserve.

Heat 2 tbsp butter in skillet over medium-high heat. Season chicken breasts with chervil, 2 tbsp chives, salt and pepper. Brown chicken breasts on both sides, about three minutes per side. Turn off heat, cover skillet and leave for 12 minutes or until juices are clear.

Heat remaining butter in separate skillet and add potatoes, garlic and morels. Sauté together until potatoes have browned slightly and morels are softened, about five to seven minutes. Toss in fava beans and remaining chives.

Remove chicken breasts from skillet and add wine. Bring to boil and reduce to 1 tbsp. Add stock and reduce by half.

Slice chicken breasts and serve with vegetable compote. Surround with sauce.