Braised Chicken with Carrot and Radish

RECIPE #260, DAY #400


ORIGINAL RECIPE: “Braised Chicken and Spring Vegetables” from*

TIMING: 45 minutes

DIFFICULTY: A little experience would be helpful, but not much needed

TOOLS: A Dutch oven or other heavy-bottomed soup pot, and nothing else too special

COOK TYPE: Stovetop, browning and braising

2016-07-25 17.50.56HEALTH: You cant go wrong with a lean protein, braised with fresh vegetables. Except for the skin. But I actually ascribe to eating the skin, since it has added nutrients with the fat. I just make sure a buy conscientious chicken which–among other things–has way less fat under the skin.

2016-07-25 17.51.10EXPERIENCE: This is actually one of my attempts at creating meals for 7-8 people, one of whom is low carb and another who is no-carb. The low- and no-carb people did not eat the sweet potatoes pictured on the plate, which is how I have been playing it: a lot of meat, a mess of veggies, a salad, and a starch/grain for the rest of us.

Normally, this would just serve as a simple dinner for the four of us, even on a weeknight. It was easy to throw together and let simmer. The tastes, too,  were simple. Radishes were the big taste, but you could take them or leave them in the pan. I happen to love radishes.

Pleasing, partly because of its very uncomplicated tastes.

NOTES: You could try other spring vegetables (fresh peas, baby root veggies, baby crucifers, asparagus), but these were the perfect combination for this preparation.


  1. In a Dutch oven or other heavy-bottomed soup pot, heat 1 tablespoon olive oil over medium-high heat. Season 4-6 skin-on chicken thighs with salt and pepper and–when the pan is hot but the oil is not yet smoking–press the chicken skin-side down in the pan.
  2. Cook until browned, about 6 minutes per side. Remove to a plate.
  3. To the pan, add 1 cup chicken broth and 1 teaspoon sugar and scrape at the bottom of the pan.
  4. Add 1 bunch halved or quartered radishes, 6 carrots cut into spears, 1 halved lemon squeezed and dropped in the pan, and 2 bay leaves.  Arrange the chicken on top and partly cover.
  5. Lower heat and simmer for about 20 minutes, until chicken is cooked through completely.
  6. Remove bay leaves and lemon rinds. Sprinkle with 2 tablespoons chive and serve hot.

Serve with a French salad with a shallot vinaigrette and perhaps a white wine and Parmesan risotto.

*Recipe has been changed from the original.


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