RECIPE #260, DAY #400
ORIGINAL RECIPE: “Braised Chicken and Spring Vegetables” from RealSimple.com*
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
HEALTH: 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.
EXPERIENCE: 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.
- 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.
- Cook until browned, about 6 minutes per side. Remove to a plate.
- To the pan, add 1 cup chicken broth and 1 teaspoon sugar and scrape at the bottom of the pan.
- 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.
- Lower heat and simmer for about 20 minutes, until chicken is cooked through completely.
- 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.