One-Pot Chicken with Braised Spring Vegetables
This comforting, fresh chicken braise shows familiar vegetables in a brand-new light.
Why This Recipe Works
Part of the appeal of a braise is that it's made in just one pot. For this recipe, we set out to create a quick-cooking, vegetable-packed one-pot braise that would add complexity and interest to fresh, light ingredients. We started by browning just one side of boneless, skinless chicken breasts in a Dutch oven before removing them from the pot and adding garlic, shallot, fresh thyme, and red pepper flakes, which we then sautéed until fragrant. Braised radishes might sound surprising, but gentle cooking turns them tender and slightly sweet; they went into the pot along with chunks of red potatoes (the heartier vegetables needed a head start) and water. Next, we placed the chicken on top of the vegetables, covered the pot, and let the contents simmer. After removing the chicken, we added 2-inch lengths of asparagus, some frozen peas, and both lemon and orange zests and cooked the mixture until tender. A final flourish of licorice-y tarragon and a drizzle of olive oil boosted richness and freshness.
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