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Easy, One-Pot Chicken and Vegetable Braise 2010-03-09 11:12:00

Tender-Crisp Spring Braise

Tender-Crisp Spring Braise

From Better Homes and Gardens

Easy, One-Pot Chicken and Vegetable Braise 2010-03-09 11:12:00

Ingredients

  1. 3 Tbsp. olive oil
    8 oz. new potatoes, cut into 1/2-inch thick slices
    4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
    cups mushrooms, halved (12 oz.)
    1 large onion, cut in thin wedges
    3 cloves garlic, peeled and sliced
    1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces
    2 skinless, boneless chicken thighs, cut into strips
    1/2 tsp. salt
    1/4 tsp. pepper
    3/4 cup reduced-sodium chicken broth
    1 Tbsp. snipped fresh tarragon

Directions

  1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once.
  2. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often.
  3. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
  4. In the same skillet heat remaining 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 minutes or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

Serves 4.

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