Simple, light, healthy spring recipes

Simple, light, healthy spring recipes

Chef Marc Forgione prepares them, using fresh veggies we're starting to see in markets

Now that spring is here, we'll soon be getting lots of fresh veggies in markets -- and looking to eat lighter, healthier fare.

On "The Early Show" Thursday, chef Marc Forgione, of the New York restaurant that bears his name, made a few simple, yet delicious spring recipes that are good for you.

Forgione, winner of the most recent season of the Food Network's "Next Iron Chef," prepared "Chicken under a Brick," with candied marble potatoes and a spring vegetable cassoulet.

Enjoy all our "Early Show" recipes!

A cassoulet, according to, is a "classic dish from France's Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose). The combination varies according to regional preference. A cassoulet is covered and cooked very slowly to harmonize the flavors."


Chicken Under a Brick


  • One 3 pound chicken, de-boned with drumstick on wing attached (you can ask your butcher to do this)
  • Salt and pepper
  • 2 lemons, zest of one and peel of the other
  • 1 quart chicken stock
  • 4 sprigs rosemary
  • Extra-virgin olive oil
  • 1/2 pound butter
  • 2 sprigs thyme
  • 3 tablespoons capers, chopped
  • 3 tablespoons shallots, chopped
  • Chopped parsley, for garnish
  • Dried red pepper flakes, for garnish


1 brick, wrapped in aluminum foil


After you de-bone the chicken, separate the drumstick from the carcass and set aside. Season the chicken skin with salt, and season the flesh with salt, black pepper and zest from one lemon. Put it in the fridge to sit overnight. Then, in a stockpot, combine the chicken stock, 2 sprigs of rosemary, peel of one lemon, and a pinch of salt and bring to a boil. Add the drumsticks and let simmer for anywhere from 1 hour to 1 1/2 hours until tender. Let it cool in the liquid overnight. The next day, preheat the oven to 400°F. In a smoking hot pan with extra-virgin olive oil, add the chicken (except for the drumstick), skin side down and place the brick on top. Once the edges begin to brown, place in the oven for about 10-15 minutes. Meanwhile, remove the drumsticks and pat dry. Remove the chicken from the oven and remove the brick. Add the drumsticks to the pan along with the butter, thyme and rosemary and cook over medium-high heat, basting the chicken with the pan juices. Add the capers and shallots. Keeping an eye on it, cook until the skin is brown and crispy and the chicken is cooked through. Then remove from the heat, and garnish with the parsley and red pepper flakes.

Spring Vegetable Cassoulet


  • 1/4 cup chopped parsley / chervil / chives mix
  • 1/2 cup cooked shucked fava beans
  • 1/2 cup cooked shucked English peas
  • 2 spring onions
  • 4 sprigs spring garlic
  • 1 cup small chanterelle mushrooms
  • 1 small bottle olive oil
  • 1 pound butter, unsalted
  • 1 cup white wine
  • 1 bay leaf


Julienne onions and cook in a pan on low heat with 2-3 tablespoons of butter until tender and set aside

Split the garlic in 1/2 length wise, season with salt, pepper and olive oil and grill until tender, once cooled cut into 1 inch pieces

Sauté chanterelles in a very hot pan with enough olive oil to have them sizzle, once colored on all sides, add 2 tablespoons butter. Once the butter turns brown, add the wine and thyme and bay leaf. Once wine is reduced, remove and reserve juices and discard thyme and bay leaf

To finish, in a large sauté pan combine all the vegetables and mushrooms, once heated through, add reserved mushroom liquid and herbs. Taste for seasoning and serve

Candied Marble Potatoes


  • 1 pound mixed marble potatoes
  • 3 tablespoons kosher salt
  • 2 tablespoons Ararat spice blend
  • 1 tablespoon granulated sugar
  • 1 cup extra virgin olive oil
  • 3 tablespoons unsalted butter


Pre-heat oven to 375°F

Toss potatoes in oil and salt

Bake until cooked through (about 20 minutes)

Brown the butter in a large sauté pan and add the potatoes, season with sugar and Ararat

Serve while still warm