Braised Chicken and Spring Vegetables

Braised Chicken and Spring Vegetables
Marcus Nilsson
This satisfying dinner pairs tender chicken thighs with fresh carrots and radishes in a light broth.

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Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
8
small bone-in chicken thighs (about 2 1⁄2 pounds)
kosher salt and black pepper
1
cup
low-sodium chicken broth
12
medium radishes, halved
3/4
pound
carrots (about 4), cut into sticks
1
teaspoon
sugar
2
tablespoons
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.
Sara Quessenberry
May 2010

Nutritional Information

  • Per Serving
  • Calories 237
  • 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
What does this mean? See Nutrition 101.

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