Tender-Crisp Spring Braise
- Makes: 4 servings
- Start to Finish 50 mins
This dish gets all its rich flavor from a couple of chicken thighs.
new potatoes, cut into 1/2-inch thick slices
small carrots with tops, trimmed and diagonally cut into 1-inch pieces
mushrooms, halved (12 oz.)
large onion, cut in thin wedges
cloves garlic, peeled and sliced
asparagus, trimmed and cut in 1-1/2-inch pieces
skinless, boneless chicken thighs, cut into strips
reduced-sodium chicken broth
snipped fresh tarragon
- In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
- In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.
(Tender-Crisp Spring Braise)Servings Per Recipe 4, pro. (g) 15, cal. (kcal) 266, vit. C (mg) 28, iron (mg) 4, calcium (mg) 81, sugar (g) 9, Fat, total (g) 12, vit. A (IU) 10836, Potassium (mg) 1122, sodium (mg) 483, carb. (g) 28, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 8, Folate (µg) 109, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 7, Polyunsaturated fat (g) 2, Niacin (mg) 8, Riboflavin (mg) 1, Thiamin (mg) 0, chol. (mg) 29