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
Photo: Andy Lyons
Total Time:
50 mins


  • 2 tablespoon olive oil

  • 8 ounce new potatoes, cut into 1/2-inch thick slices

  • 4 small carrots, peeled, trimmed and diagonally cut into 1-inch piecees

  • 4 cup 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


  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 (per serving)

266 Calories
12g Fat
28g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 266
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 483mg 21%
Total Carbohydrate 28g 10%
Total Sugars 9g
Protein 15g
Vitamin C 27.8mg 139%
Calcium 80.8mg 6%
Iron 4.1mg 23%
Potassium 1122mg 24%
Folate, total 108.9mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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