Braised Chicken and Spring Vegetables Recipe | Real Simple Recipes

By DrChef

Prep time: 15 minutes
Total time: 40 minutes

Ingredients

• 1 T olive oil
• 8 small bone-in chicken thighs (about 2 1/2 pounds)
• kosher salt and black pepper
• 1 C low-sodium chicken broth
• 12 medium radishes, halved
• 3/4 pound carrots (about 4), cut into sticks
• 1 t sugar
• 2 T chopped fresh chives

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat the oil in a Dutch oven over medium-high heat. Season the chicken with teaspoon salt and teaspoon pepper and cook until browned, 6 to 7 minutes per side; transfer to a plate.

Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.

Stir in the radishes, carrots, and sugar. Place the chicken on top of the vegetables and gently simmer, partially covered, until the chicken is cooked through, 15 to 20 minutes. Sprinkle with the chives.