One-Pot Chicken with Braised Spring Vegetables

Name: One-Pot Chicken with Braised Spring Vegetables
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 1 , shallot, sliced thin; 2 , garlic cloves, sliced thin; 3 sprigs, fresh thyme; Pinch, red pepper flakes; 12 ounces, red potatoes, unpeeled, cut into 1-inch pieces; 8 , radishes, trimmed and quartered lengthwise (halved if small); 1 1/4 cups, water; 1 pound, asparagus, trimmed and cut into 2-inch lengths; 2 cups, frozen peas; 2 teaspoons, grated lemon zest; 2 teaspoons, grated orange zest; 1 tablespoon chopped, fresh tarragon

Main Courses
Chicken
Soups

By Cecelia Jenkins ･ Appears in Cook's Country April/May 2018

This comforting, fresh chicken braise shows familiar vegetables in a brand-new light.

SERVES 4

TIME 55 minutes

One-Pot Chicken with Braised Spring Vegetables

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