Braised Chicken and Spring Vegetables

braised-chicken
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 237 calories
    • Fat 13 g
    • Sat Fat 3.5 g
    • Cholesterol 100 mg
    • Sodium 426 mg
    • Protein 29 g
    • Carbohydrate 9 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 47 mg
  • May 2010

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 8 small bone-in chicken thighs (about 2 1⁄2 pounds)
  3. Check kosher salt and black pepper
  4. Check 1cup low-sodium chicken broth
  5. Check 12 medium radishes, halved
  6. Check 3/4pound carrots (about 4), cut into sticks
  7. Check 1teaspoon sugar
  8. Check 2tablespoons chopped fresh chives

Directions

  1. Heat the oil in a Dutch oven over medium-high heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
  3. Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
  4. Stir in the radishes, carrots, and sugar.
  5. Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to 20 minutes. Sprinkle with the chives.