The Eat More Food Project

Great recipes with an emphasis on real, fresh ingredients

Navigation
  • Home
  • Resources
    • Blogging Resources
    • Cooking Resources
  • Recipe Index
  • Contact Me

Chicken with Spring Veggies

April 25, 2014 By Tekesha 2 Comments

Chicken with Spring Veggies

I got this recipe from Framed Cooks’s Braised Chicken with Spring VegetablesΒ 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!

Chicken with Spring Veggies

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.

Chicken with Spring Veggies

Put some oil in a skillet.

Chicken with Spring Veggies

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.

Chicken with Spring Veggies

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.

Chicken with Spring Veggies

Pour your chicken broth and sugar into the pan.

Chicken with Spring Veggies

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.

Chicken with Spring Veggies

Add your radishes and carrots to the skillet.

Chicken with Spring Veggies

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

Chicken with Spring 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.

Chicken with Spring Veggies

Sprinkle with fresh chives and serve.

Chicken with Spring Veggies

Chicken with Spring Veggies

Chicken with Spring Veggies
 
Print
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
3.2.1294

Β 

Filed Under: Chicken & Turkey

NEWSLETTER

Don't Miss Out! If you like what you see, sign up here to get an email with every new recipe I post.

« Kalua Pig
Sauteed Cabbage »

Comments

  1. Rupert and Delrose Brown says

    April 25, 2014 at 8:39 PM

    I never ate cooked radishes before. However, your presentation of the finished product was exceptionally appealing and might I add “Cooking Magazine Cover Ready/” Yes, we eat with our eyes and I am eager to try this recipe. Thanks for sharing!

    Reply
    • Tekesha says

      April 27, 2014 at 2:18 PM

      Thanks, Mom! πŸ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

Instagram// EatMoreFoodProject

Birthday dinner for my dad. Filet mignon with herb Birthday dinner for my dad. Filet mignon with herb butter, grilled lobster, lemon ricotta potatoes, and heirloom tomatoes with homemade bleu cheese dressing. Potato recipe came from @framedcooks. Dressing recipe came from @gwynethpaltrow. #celebration
That second COVID vaccine got me making a big pot That second COVID vaccine got me making a big pot of #jamaicanchickensoup!
Seafood boil for the fam bam 😁 Seafood boil for the fam bam 😁
Seafood boil to lift spirits πŸ™‚ Seafood boil to lift spirits πŸ™‚
Ham & Turkey Chef Salad with mushrooms, American c Ham & Turkey Chef Salad with mushrooms, American cheese, onions, pickles, tomatoes, cucumbers, green peppers, salt, pepper and thousand island dressing from @jonsmithsubs. #keto #salad
Asian flank steak, wasabi mashed cauliflower, and Asian flank steak, wasabi mashed cauliflower, and buttery green beans. #keto #mealprep

Popular Posts

Steak and Asparagus Dinner
Latin Braised Chicken (Pollo Guisado)
Jamaican Brown Stew Fish
Jamaican Chicken Foot Soup
Crockpot Thai Sweet Chili Ribs
Roasted Salmon with Parmesan Dill Crust
my foodgawker gallery

Copyright & Disclosures

All of the text and pictures on this blog are my own. Please do not use them on your website without properly crediting me and linking back to the blog post on this site where you got the picture/information.

Please follow your own health care provider's advice with regard to what foods are best for you to eat. The nutrition information provided with each recipe is an estimated calculation attained by putting the listed ingredients into Calorie Count's Recipe Analyzer.

This site is a part of several advertising programs. This means that if you click and/or make a purchase through certain links on this site, I may make a commission from that click and/or purchase. If a product has been given to me for free or for purposes of a review, I will disclose that information in the blog post. All opinions are my own.

Let’s Connect

I post new recipes HERE at least every Monday morning. Catch up with me on FACEBOOK for cooking tips and behind-the-scenes pictures. Follow me on INSTAGRAM to see what I'm eating/drinking that day. Check out my PINTEREST page for more recipes from around the internet and to catch a glimpse of what else I enjoy when I'm not cooking. I'm an avid RSS fan, so feel free to follow the site in your reader and don't forget to come back and comment if you see something you like! :-)

Copyright © 2023 Β· Foodie Theme, Customized by GEEL DESIGN WORKS Β· Genesis Framework Β· Privacy Policy Β· Log in