Recipes and Cooking Tender-Crisp Spring Braise 4.2 (18) 1 Reviews Almost meatless, this main dish recipe gets all its rich flavor from only a couple of chicken thighs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2009 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. Makes 4 servings. Print Nutrition Facts (per serving) 266 Calories 12g Fat 28g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.