Braised Chicken and Spring Vegetables

Braised Chicken and Spring Vegetables

Total time: 40 minutes

1 Tbsp olive oil
8 small bone-in chicken thighs (about 2 1/2 #)
1 c low sodium chicken broth
12 medium radishes, halved
3/4 # carrots, cut into sticks (I used baby carrots)
1 tsp sugar
2 Tbsp chopped fresh chives

1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken the 1/2 tsp salt and 1/4 tsp pepper and cook until browned, 6-7 minutes per side; transfer to a plate.
2. Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.
3. 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, 15-20 minutes. Sprinkle with the chives.

From Real Simple magazine May 2010

Ken's rating: *****
Chalsea's rating:*****
This was a bit of a risk because neither of us likes radishes, but it was really good. We're definitely going to make this one again.