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Tender-Crisp Spring Braise

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Tender-Crisp Spring Braise

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  • Makes: 4 servings
  • Start to Finish 50 mins

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Chicken, potatoes and veggies cook together for a nutritious dinner thats missing only one ingredienta bottle of white wine.

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces new potatoes, cut into 1/2-inch thick slices
  • 4 small carrots, peeled, trimmed and diagonally cut into 1-inch piecees
  • 4 cups mushrooms, halved (12 oz.)
  • 1 large onion, cut into thin wedges
  • 3 cloves garlic, peeled and sliced
  • 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken thighs, cut into strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon snipped fresh tarragon

Directions

  1. In a 12-inch nonstick skillet heat the 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 onion. 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.
  2. In same skillet, heat the remaining 1 tablespoon 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 tarragon and remaining salt and pepper. Makes 4 servings.

Nutrition Facts

(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

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