    Tender-Crisp Spring Braise
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Description
Or chicken, potatoes and vegetables........
Ingredients
At a glance
Cuisine
American
Main Ingredient
Potato
Chicken
Cooking Method
Sautée
Difficulty
Easy
Course/Dish
Casserole
Makes
4
3 tablespoons olive oil 8 ounces new potatoes, cut into 1/2 inch thick slices 4 small carrots, diagonally cut into 1 inch pieces 4 cups mushrooms, halves (12 ounces) 1 large onion, cut in thin wedges 3 cloves garlic, peeled and sliced 1 pound asparagus, trimmed and cut in 1 1/2 inch pieces 2 skinless, boneless chicken thighs, cut into strips 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup reduce-sodium chicken broth 1 tablespoon snipped fresh tarragon
Methods/steps
1. In a large skillet, heat 2 tablespoons oil over medium-high heat. 2.Evenly layer potatoes and carrots in skillet. 3. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. 4. Add mushrooms and onions. 5. Cook 5 to 6 minutes, until vegetables are tender/crisp, stirring often. 6. Add garlic and asparagus; cook 3 minutes . 7. Transfer vegetables to bowl; set aside. 8. In same skillet, heat remaining oil. 9. Sprinkle chicken with half the salt and pepper. 10. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. 11. Add broth; bring to a boil. Reduce heat. 12. Simmer, covered , about 3 minutes or until no pink remains. 13. Increase heat to medium high. 14. Stir in cooked vegetables; heat through. 15. Stir in snipped tarragon and remaining salt and pepper.
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