I recently found a package of ramsons in the freezer, so I decided to use it with some chicken thighs and vegetables. Ramsons add a fresh flavor even when added at the end. I used whatever I had on hand, but this time I stuck to the classic recipe I usually make.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 15-20 minutes
Cooking time in the oven: 55-60 minutes
Servings: 2 people
Difficulty: easy
Recipe type: main course, lunch or dinner
Ingredients
2 whole chicken thighs (or cut in half, as preferred)
1 red onion
1 white onion
2 carrots
1 bunch of ramsons (I used frozen)
100 ml white wine
50 ml oil
vegetable seasoning (to taste)
sweet paprika
pepper
salt
Preparation method
1. I start by preparing the vegetables: I peel the onions (both red and white) and cut them into fairly large pieces, not too fine, so they don't dissolve during baking. I peel the carrots and slice them into thicker rounds.
2. In an oven-safe dish, I add the oil, onions, and carrots. I sprinkle in the vegetable seasoning, add pepper to taste, and pour in the wine. I add water until the vegetables are partially submerged, enough to keep them from drying out. I place the dish in the preheated oven at medium heat and let it cook for 20 minutes. The vegetables will soften a bit and the flavors will meld together.
3. Meanwhile, I prepare the chicken thighs. I clean them, wash them, and pat them dry with paper towels. I rub a little oil on them and sprinkle salt, pepper, and sweet paprika on all sides.
4. After the vegetables have cooked for 20 minutes, I take the dish out of the oven and place the chicken thighs on top of the vegetables. I try to arrange them so they sit above the vegetables, not directly on the bottom of the dish.
5. I put the dish back in the oven and let it cook for 30-40 minutes at medium to high heat. Halfway through, I turn the thighs to brown them evenly and prevent them from drying out. If necessary, I splash some liquid from the dish over them.
6. When the meat is almost done, I add the chopped ramsons over everything and return the dish to the oven for another 5-10 minutes. Ramsons don’t need to be cooked too long, just enough to soften and release their aroma.
7. I take the dish out and let it rest for 2-3 minutes before serving.
Why I make this recipe often
It’s the kind of recipe that’s easy to prepare, without complicated steps. It’s perfect when I have frozen ramsons or when I want to quickly cook something tasty with chicken thighs. The recipe is easily adaptable, working with any vegetables I have on hand. The thighs turn out tender, and the ramsons add a unique flavor.
Tips and variations
Tips
If you’re using fresh ramsons, chop them just before adding them to the chicken to prevent them from wilting too quickly.
You don’t need a lot of water at the beginning; the vegetables and meat will release some liquid as well.
White wine adds a pleasant taste, but it’s not mandatory.
Substitutions
Ramsons can be replaced with green garlic or fresh spinach if you don’t have any.
Chicken thighs can be swapped for wings or breast, but breast meat tends to dry out more easily.
Carrots can be replaced with parsnips or other root vegetables.
If you don’t like vegetable seasoning, use just salt and natural spices.
Variations
You can add other vegetables: zucchini, potatoes, bell peppers.
If you don’t want to use wine, omit it and use only water.
For a more intense flavor, add some parsley or dill leaves at the end.
Serving ideas
Serve warm, directly from the oven-safe dish.
It pairs well with a simple side: mashed potatoes, rice, or even fresh bread.
Pickles are a great accompaniment, especially if the dish has a sauce.
Frequently asked questions
Can I use dried or jarred ramsons?
I don’t recommend dried ramsons for this recipe, as they don’t provide the same flavor. Jarred ones might be too sour.
If I don’t have wine, what can I substitute it with?
Wine can be replaced with water or vegetable broth. It’s not a mandatory ingredient, but it helps with flavor.
Can I prepare it in advance and reheat it?
Yes, it can be stored in the fridge and reheated in the oven or on the stovetop, but the ramsons will lose some of their aroma.
Do I have to use both white and red onion?
No, you can use just one of them if you don’t have both on hand. The difference in taste isn’t very significant.
Nutritional values (estimates for one serving)
Calories: approximately 400-450 kcal
Protein: 30-35 g
Fat: 20-25 g (depending on how much oil remains in the dish)
Carbohydrates: 12-15 g (from vegetables)
Values are indicative and may vary depending on the type and exact amount of ingredients used. Due to the moderate amount of oil and the meat being low in fat, it’s not a heavy dish.
Storage and reheating
It keeps well in the fridge for 1-2 days. For reheating, I recommend the oven or stovetop, as the microwave can dry out the meat. The ramsons added at the end will lose some freshness, but the dish remains tasty. I don’t recommend freezing after cooking.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 15-20 minutes
Cooking time in the oven: 55-60 minutes
Servings: 2 people
Difficulty: easy
Recipe type: main course, lunch or dinner
Ingredients
2 whole chicken thighs (or cut in half, as preferred)
1 red onion
1 white onion
2 carrots
1 bunch of ramsons (I used frozen)
100 ml white wine
50 ml oil
vegetable seasoning (to taste)
sweet paprika
pepper
salt
Preparation method
1. I start by preparing the vegetables: I peel the onions (both red and white) and cut them into fairly large pieces, not too fine, so they don't dissolve during baking. I peel the carrots and slice them into thicker rounds.
2. In an oven-safe dish, I add the oil, onions, and carrots. I sprinkle in the vegetable seasoning, add pepper to taste, and pour in the wine. I add water until the vegetables are partially submerged, enough to keep them from drying out. I place the dish in the preheated oven at medium heat and let it cook for 20 minutes. The vegetables will soften a bit and the flavors will meld together.
3. Meanwhile, I prepare the chicken thighs. I clean them, wash them, and pat them dry with paper towels. I rub a little oil on them and sprinkle salt, pepper, and sweet paprika on all sides.
4. After the vegetables have cooked for 20 minutes, I take the dish out of the oven and place the chicken thighs on top of the vegetables. I try to arrange them so they sit above the vegetables, not directly on the bottom of the dish.
5. I put the dish back in the oven and let it cook for 30-40 minutes at medium to high heat. Halfway through, I turn the thighs to brown them evenly and prevent them from drying out. If necessary, I splash some liquid from the dish over them.
6. When the meat is almost done, I add the chopped ramsons over everything and return the dish to the oven for another 5-10 minutes. Ramsons don’t need to be cooked too long, just enough to soften and release their aroma.
7. I take the dish out and let it rest for 2-3 minutes before serving.
Why I make this recipe often
It’s the kind of recipe that’s easy to prepare, without complicated steps. It’s perfect when I have frozen ramsons or when I want to quickly cook something tasty with chicken thighs. The recipe is easily adaptable, working with any vegetables I have on hand. The thighs turn out tender, and the ramsons add a unique flavor.
Tips and variations
Tips
If you’re using fresh ramsons, chop them just before adding them to the chicken to prevent them from wilting too quickly.
You don’t need a lot of water at the beginning; the vegetables and meat will release some liquid as well.
White wine adds a pleasant taste, but it’s not mandatory.
Substitutions
Ramsons can be replaced with green garlic or fresh spinach if you don’t have any.
Chicken thighs can be swapped for wings or breast, but breast meat tends to dry out more easily.
Carrots can be replaced with parsnips or other root vegetables.
If you don’t like vegetable seasoning, use just salt and natural spices.
Variations
You can add other vegetables: zucchini, potatoes, bell peppers.
If you don’t want to use wine, omit it and use only water.
For a more intense flavor, add some parsley or dill leaves at the end.
Serving ideas
Serve warm, directly from the oven-safe dish.
It pairs well with a simple side: mashed potatoes, rice, or even fresh bread.
Pickles are a great accompaniment, especially if the dish has a sauce.
Frequently asked questions
Can I use dried or jarred ramsons?
I don’t recommend dried ramsons for this recipe, as they don’t provide the same flavor. Jarred ones might be too sour.
If I don’t have wine, what can I substitute it with?
Wine can be replaced with water or vegetable broth. It’s not a mandatory ingredient, but it helps with flavor.
Can I prepare it in advance and reheat it?
Yes, it can be stored in the fridge and reheated in the oven or on the stovetop, but the ramsons will lose some of their aroma.
Do I have to use both white and red onion?
No, you can use just one of them if you don’t have both on hand. The difference in taste isn’t very significant.
Nutritional values (estimates for one serving)
Calories: approximately 400-450 kcal
Protein: 30-35 g
Fat: 20-25 g (depending on how much oil remains in the dish)
Carbohydrates: 12-15 g (from vegetables)
Values are indicative and may vary depending on the type and exact amount of ingredients used. Due to the moderate amount of oil and the meat being low in fat, it’s not a heavy dish.
Storage and reheating
It keeps well in the fridge for 1-2 days. For reheating, I recommend the oven or stovetop, as the microwave can dry out the meat. The ramsons added at the end will lose some freshness, but the dish remains tasty. I don’t recommend freezing after cooking.