One-Pot Chicken with Braised Spring Vegetables

Name: One-Pot Chicken with Braised Spring Vegetables
Yield: Serves 4
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

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Appears in Cook's Country April/May 2018

Main Courses

Chicken

Soups

SERVES4

TIME55 minutes

One-Pot Chicken with Braised Spring Vegetables

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 brown...

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