Tender-Crisp Spring Braise

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

Tender-Crisp Spring Braise + enlarge image
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19 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
50 mins
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Tender-Crisp Spring Braise

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)
    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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