A base of coarsely puréed scallions and potatoes adds a rustic note to this hearty country dish with a French accent, Braised Chicken with Scallion Purée. Recipe below.

THE APRIL ISSUES OF THE FOOD MAGAZINES are filled with springy, hopeful recipes and pictures. Beautiful, slender spears of asparagus abound, as do fresh snap peas, baby spring greens and fingerling potatoes. But as T.S. Eliot warned us, “April is the cruellest month.” It certainly has been here in Chicago. A snowstorm postponed the White Sox home opener by a day; cold rain fell on the Cubs’ first outing in Wrigley Field. And persistent, sharp winds have more than once made us regret abandoning our down parkas for mere wool coats. Continue reading “Warm, simple antidote for reluctant spring: Braised Chicken with Scallion Purée” →