Heart Happy Featured Recipe

Add to Favourites
My Favourites
Email this recipe
Print this recipe
Tender-Crisp Spring Braise
Created by paullois, Sunday, 31 January 2010
none
Description Or chicken, potatoes and vegetables........
Ingredients
At a glance
Cuisine
American
Main Ingredient
Potato
Chicken
Cooking Method
Sautée
Difficulty
Easy
Course/Dish
Casserole
Makes
4

3 tablespoons olive oil

8 ounces new potatoes, cut into 1/2 inch thick slices

4 small carrots, diagonally cut into 1 inch pieces

4 cups mushrooms, halves (12 ounces)

1 large onion, cut in thin wedges

3 cloves garlic, peeled and sliced

1 pound asparagus, trimmed and cut in 1 1/2 inch pieces

2 skinless, boneless chicken thighs, cut into strips

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup reduce-sodium chicken broth

1 tablespoon snipped fresh tarragon

 

Methods/steps

1. In a large skillet, heat 2 tablespoons oil over medium-high heat. 

2.Evenly layer potatoes and carrots in skillet.

3. Cook, uncovered, 5 minutes, until potatoes are golden, turning once.

4. Add mushrooms and onions.

5. Cook 5 to 6 minutes, until vegetables are tender/crisp, stirring often.

6. Add garlic and asparagus; cook 3 minutes .

7. Transfer vegetables to bowl; set aside.

8. In same skillet, heat remaining oil.

9. Sprinkle chicken with half the salt and pepper.

10. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally.

11. Add broth; bring to a boil. Reduce heat.

12. Simmer, covered , about 3 minutes or until no pink remains.

13. Increase heat to medium high.

14. Stir in cooked vegetables; heat through.

15. Stir in snipped tarragon and remaining salt and pepper.

 

Reviews
 

Get Email Updates!

Enter your email address:

Delivered by FeedBurner