Braised Chicken and Spring Vegetables:
Okay, it’s been all healthy salads and soups lately. I know boring…but I’m desperately trying to get fit once and for all. Not just okay fit but tight! It’s 2012 and I don’t have anymore time for bull _hitting! Yikes! Sorry for my language but I’m serious over here!
But I need something hearty right now, and my Braised Chicken and Spring Vegetables is just what I need for a yummy healthy meal.
Try this recipe and email me back. It’s so simple and delicious.
Ali in the Valley
Photo by: Ali
Braised Chicken and Spring Vegetables Recipe:
1 tablespoon olive oil 8 small bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and pepper 1 cup low-sodium chicken broth 12 medium radishes, thinly sliced 3/4 pound carrots (about 4) cut into sticks 1 teaspoon sugar (optional) 2 tablespoons chopped fresh chives or parsley
Heat the oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper and cook until browned, 6 to 7 minutes per side, transfer to a plate. Spoon off and discard fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits. Stir in the radishes, carrots, and sugar if using. Place the chicken on top of the vegetables and gently simmer, partially covered until the chicken is cooked through, 15 to 20 minutes. Sprinkle with chives or parsley or both! Yum!