Braised Chicken and Spring Vegetables
Visit your local food store and select some fresh spring vegetables.
1 tablespoon olive oil
8 small bone-in chicken thighs (about 2 1⁄2 pounds)
kosher salt and black pepper
1 cup low-sodium chicken broth
12 medium radishes, halved
3/4 pound carrots (about 4), cut into sticks
1 teaspoon sugar
2 tablespoons chopped fresh chives
1.Heat the oil in a Dutch oven over medium-high heat.
2.Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.
3.Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
4.Stir in the radishes, carrots, and sugar.
5.Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to 20 minutes. Sprinkle with the chives.
Makes: 4 servings
Fat 13 g
Sodium 426 mg
Protein 29 g
Carbohydrate 9 g
Sugar 5 g
Fiber 2 g