Tonight's dinner was a simple Braised Chicken and Spring Vegetables that I found in my Real Simple magazine. It was delicious and easy peezy. The veggies were perfectly tender and the radishes held on to a tiny bit of their bite. I served up some simple mashed potatoes as a side. I didn't have chives on hand so I omitted them, but I think they would add a nice light onion flavor. This recipe is going into my weekly staple of recipes. It also allows me to use my Dutch oven, something I'm trying (and successfully) making use of in my kitchen.
The recipe below is exactly as I found it on the Real Simple website:
Ingredients
1 tablespoon olive oil
8 small bone-in chicken thighs (about 2 1⁄2 pounds)
kosher salt and black pepper
1 cup low-sodium chicken broth
12 medium radishes, halved
3/4 pound carrots (about 4), cut into sticks
1 teaspoon sugar
2 tablespoons chopped fresh chives
Directions
Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 6 to 7 minutes per side; transfer to a plate.
Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.
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 to 20 minutes. Sprinkle with the chives.
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