Chicken with Spring Veggies
Prep time
Cook time
Total time
Braised chicken thighs with fresh spring vegetables in a light, flavorful broth.
Serves: 4
  • 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
  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
Recipe by The Eat More Food Project at