Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Serves 4
Marcus Nilsson

How to Make It

Step 1

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

Step 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.

Step 3

Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.

Step 4

Stir in the radishes, carrots, and sugar.

Step 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.

Ratings & Reviews

/5
Reviews
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