Tender-Crisp Spring Braise

By JenHall

This was sooooo yummmyyyy!! We used 1/2 the tarragon because we don't care for the flavor... To get extra protein - we used a whole package of chicken thighs & this yielded plenty for 2 dinners & 2 lunches

Ingredients

• 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
• 4 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

Preparation

Step 1

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. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In 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 minute 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. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servingsCalories 266, Total Fat (g) 12, Saturated Fat (g) 2, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 29, Sodium (mg) 483, Carbohydrate (g) 28, Total Sugar (g) 9, Fiber (g) 7, Protein (g) 15, Vitamin C (DV%) 47, Calcium (DV%) 8, Iron (DV%) 23, Percent Daily Values are based on a 2,000 calorie diet