To make the most of tender spring vegetables, it’s important to use a gentle touch at the stove.

This not only results in a more delicious dish, it’s also usually much less work. This simple braise of chicken legs and spring vegetables is a great example. Though the chicken cooks for 30 minutes in chicken stock, the vegetables steam in the same pot for just a few minutes.

For maximum flavor, we brown the chicken in a heavy pan before deglazing with a bit of white wine. This adds all the flavorful browned bits to the sauce. If you prefer chicken breasts over dark meat, you could certainly substitute them for the legs. For best flavor, opt for bone-in.