Snowbanks receded enough to reveal a couple of thyme plants with some fresh green leaves among the old stuff. A good handful found its way into dinner.
Talk about a lucky intersection of seasons -- the last of the 2009 parsnips found their way into a meal fragrant with 2010's first harvest of thyme. Here's how the resident chef made Sunday's Thyme-stuffed Chicken Thighs with Parsnips. (And the leftovers were just as delicious a couple of days later.)
Make a stuffing of bread cubes, wild rice, onion, celery, chicken stock, salt, pepper and lots of fresh, chopped thyme. Stuff six to eight boneless chicken thighs. Slice peeled parsnips lengthwise into planks and then layer the planks in a baking pan. Drizzle with some oil and season with salt and pepper. Place the stuffed thighs on top and sprinkle with some more fresh thyme. Bake at 350 degrees in a convection oven for 30 to 45 minutes until the skin is nice and golden and crispy.
The skin was golden and crispy and flavored with thyme. The asparagus, alas, wasn't ours; it came from the grocery.