Spring Vegetable-Chicken Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Think of it as a thick soup or a light stew. Either way, this healthy main dish is chock-full of fresh seasonal produce and rich chicken flavor. Serve with a loaf of crusty bread for a simple, hearty meal. Prep and Cook Time: 50 minutes. Ingredients:
6 boneless, skinless chicken thighs, each cut lengthwise into 2 pieces |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 tablespoons olive oil |
1 small onion, cut into thin wedges |
2 large cloves garlic, thinly sliced |
3 medium carrots, peeled and cut into 2-in. matchsticks |
12 ounces frozen artichoke hearts, defrosted |
3 cups sliced stemmed shiitake or cremini mushrooms |
2 sprigs fresh thyme |
1 strip fresh lemon zest, about 2 in. long and 1/2 in. wide |
2 1/2 cups reduced-sodium chicken broth |
3/4 pound fresh asparagus, trimmed and cut into 2-in. pieces |
6 ounces shaved parmesan |
Directions:
1. Season chicken all over with salt and pepper. Heat 1 tbsp. oil in a 5- to 7-qt. pot over medium-high heat. Add half of the chicken and cook until golden brown on both sides, 4 to 5 minutes per side; transfer to a plate. Repeat with remaining chicken (if pan begins to scorch, reduce heat).
2. Reduce heat to medium. Add remaining tbsp. oil and onion to pot; cook until onion is translucent, 4 to 5 minutes. Add garlic and cook 1 minute, stirring constantly. Add carrots and cook just until they begin to soften, about 4 minutes. Add artichoke hearts, mushrooms, thyme, and lemon zest; stir to combine. Return chicken to pan and stir in chicken broth. Cover, lower heat to maintain a gentle simmer, and cook 10 minutes. Add asparagus, cover, and cook 6 to 8 minutes, or until asparagus is tender-crisp. Remove from heat and top with shaved parmesan.
3. Note: Nutritional analysis is per serving.
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