Spring Dinner Menu: Chickpea Soup, Braised Chicken, Gelato
Denver News Today | 2 Min News | The Daily News Now! · The Daily News Now!
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Show Notes
David Tanis from The New York Times presents a perfect spring dinner menu, featuring a hearty chickpea soup with red pepper pesto, braised chicken legs with rosemary and crispy baby artichokes, and blood orange gelato. The best part? Everything can be made ahead, allowing hosts to relax while entertaining. The soup, made with soaked chickpeas and roasted red pepper pesto, serves eight to ten and tastes even better after a day in the fridge. The main dish, chicken legs roasted in a rich sauce, is paired with sautéed baby artichokes and a fresh herb mix. The dessert, blood orange gelato, is made with juice, cream, and a touch of cornstarch for a smooth texture. This menu highlights fresh ingredients and allows for convenient preparation, making it ideal for spring gatherings.
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