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
Instructions
One-Pot Chicken with Braised Spring Vegetables serves 4 original recipe by America's Test Kitchen.
Organization Tags
Tags easily organize your Recipe Library
Comments