Rating: 3.5 stars
151 Ratings
  • 5 star values: 56
  • 4 star values: 33
  • 3 star values: 31
  • 2 star values: 22
  • 1 star values: 9
Sara Quessenberry

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a Dutch oven over medium-high heat.

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  • 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.

Nutrition Facts

237 calories; fat 13g; saturated fat 3.5g; cholesterol 100mg; sodium 426mg; protein 29g; carbohydrates 9g; sugars 5g; fiber 2g; iron 2mg; calcium 47mg.
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