Not all stews need long simmers or winter weather

A stew for spring isn't as counterintuitive as it sounds.

The intermittently cool and rainy then sunny and warm weather is perfect for a simple stew. The difference is the timing. Unlike a stew meant for the dead of winter, a spring stew should be a relatively speedy affair.

This recipe compensates for the flavor typical stews develop during long simmers by drawing on potent ingredients like Marsala wine and balsamic vinegar. It also uses flavor-enhancing techniques, like browning the chicken before adding it to the stew.

The result is a light but flavorful stew perfect for spring. Serve it with a crusty baguette.