Originally published at Better Home & Garden
Loaded with vegetables, this spring braise gets its big flavor from two chicken thighs. This easy stove-top meal can be customized to your taste.
Yield: 6 Servings
266 calories; 12 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 29 mg cholesterol; 483 mg sodium. 1122 mg potassium; 28 g carbohydrates; 7 g fiber; 9 g sugar; 15 g protein; 10836 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 109 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 4 mg iron;
- 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 pieces
- 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
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup reduced-sodium chicken broth
- 1 tablespoon snipped fresh tarragon
- 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.
- 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.