Name: Braised Chicken with Spring Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 1/2 pounds bone-in chicken breast pieces; kosher salt and black pepper; 1 cup low-sodium chicken broth; 12 medium radishes, halved; 3/4 pound carrots (about 4), cut into sticks; 2 tablespoons chopped fresh chives

Braised Chicken with Spring Vegetables

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Author: Kate Jackson
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

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1 tablespoon olive oil
2 1/2 pounds bone-in chicken breast pieces
kosher salt and black pepper
1 cup low-sodium chicken broth
12 medium radishes, halved
3/4 pound carrots (about 4), cut into sticks
2 tablespoons chopped fresh chives

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Instructions

Heat the oil in a Dutch oven over medium-high heat.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. 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 and carrots.
Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, about 25 minutes. Sprinkle with the chives.

Find it online: https://www.framedcooks.com/braised-chicken-with-spring-vegetables/