Chicken with Spring Veggies

I got this recipe from Framed Cooks’s Braised Chicken with Spring Vegetables and it’s one of our favorite dinners. As soon as it starts to warm up after a chilly winter, this is one of the first things I make. It just tastes like spring!

Don’t be intimidated if you have never cooked with radishes before. My first time eating radishes was when I made this recipe. They are hard and sort of bitter when raw, but when you cook them like this in sweet chicken broth, they soak up all the flavors and taste a lot like potatoes.

4 chicken thighs, cut in half
1 tbsp oil
Small bag of radishes (6 oz.)
Small bag of baby carrots (6 oz.)
1 tbsp fresh chives, chopped
1 14.5oz can of chicken broth
1 tsp sugar
Salt and Pepper

First, grab your chicken thighs. I cut mine in half (one half has the bone and the other half is boneless) because I think the chicken goes further that way, but you can leave yours in tact if you wish. Salt and pepper each side of your chicken thighs.

Put some oil in a skillet.

Now prepare your veggies. Cut both ends off your radishes and cut each one in half. Chop up your chives. Set out your baby carrots.

In a skillet on medium high heat, cook chicken thighs skin side down for 8 minutes. You just want to brown the skin, not cook it all the way through. Remove chicken thighs from pan and use a spoon to get rid of the oil and grease left in the pan.

Pour your chicken broth and sugar into the pan.

Bring the mixture to a boil and, using a wooden spoon, scrape up any browned bits of chicken or skin stuck to the bottom of the pan.

Add your radishes and carrots to the skillet.

Snuggle your chicken thighs back into the skillet between the veggies.

Drop the heat down to medium, cover, and cook for 30 minutes. The chicken broth and sugar mixture will reduce into a nice thick glaze.

Sprinkle with fresh chives and serve.

Chicken with Spring Veggies

 

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Prep time

2 mins

Cook time

38 mins

Total time

40 mins

 

Braised chicken thighs with fresh spring vegetables in a light, flavorful broth.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 4 chicken thighs, cut in half
• 1 tbsp oil
• Small bag of radishes (6 oz.)
• Small bag of baby carrots (6 oz.)
• 1 tbsp fresh chives, chopped
• 1 14.5oz can of chicken broth
• 1 tsp sugar
• Salt and Pepper

Instructions

1. Cut chicken thighs in half and salt and pepper each side.
2. Put some oil in a pan.
3. Cut both ends off your radishes and cut each one in half.
4. Chop up your chives.
5. In a skillet on medium high heat, cook chicken thighs skin side down for 8 minutes. You just want to brown the skin, not cook it all the way through.
6. Remove chicken thighs from pan and use a spoon to get rid of the oil left in the pan.
7. Pour your chicken broth and sugar into the pan.
8. Bring the mixture to a boil and, using a wooden spoon, scrape up any browned bits of chicken stuck to the bottom of the pan.
9. Add your radishes and carrots to the skillet.
10. Snuggle your chicken thighs back into the skillet between the veggies.
11. Drop the heat down to medium, cover, and cook for 30 minutes.
12. Sprinkle with fresh chives and serve.

Nutrition Information

Calories: 179 Fat: 10 Carbohydrates: 6 Sugar: 4 Sodium: 803 Protein: 15

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