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Tender-Crisp Spring Braise

Almost meatless, this main dish recipe gets all its rich flavor from only a couple of chicken thighs.

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  • Makes: 4 servings
  • Start to Finish: 50 mins

Tender-Crisp Spring Braise

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)

  • Per serving:
  • 266 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 29 mg chol.,
  • 483 mg sodium,
  • 28 g carb.,
  • 7 g fiber,
  • 9 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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