Braised Chicken and Spring Vegetables
Serves 4|
Hands-On Time:
15m
|
Total Time:
40m
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
- Heat the oil in a Dutch oven over medium-high heat.
- Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
- Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
- Stir in the radishes, carrots, and sugar.
- 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.
Nutritional Information
- Per Serving
- Calories 237
- Fat 13g
- Sat Fat 3.5g
- Cholesterol 100mg
- Sodium 426mg
- Protein 29g
- Carbohydrate 9g
- Sugar 5g
- Fiber 2g
- Iron 2mg
- Calcium 47mg
What does this mean? See Nutrition 101.
Quick Tip
When browning chicken, don’t turn it until the meat releases easily from the pan without tugging. Turning it too soon interrupts
the caramelization process and risks tearing the skin.
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