I found this recipe last month when trying to figure out what to do with our CSA radishes. It was an instant family favorite; even the baby who tends to be picky gobbled up the vegetables. Then it dawned on me that I didn’t have to limit myself to just the carrots and radishes in the original recipe, and I made a batch with some of the many yellow squash and zucchini we’ve been getting in our CSA lately. Verdict? Even yummier. It’s a very flexible, savory dish that doesn’t require you to turn on the oven in the summertime. Enjoy!
Savory Braised Chicken and Vegetables
via Real Simple
1 tablespoon olive oil
4 small bone-in chicken thighs
kosher salt and black pepper
1 cup low-sodium chicken broth
combination of vegetables that can include in various quantities:
- radishes, halved
- carrots, cut into sticks
- zucchini, sliced into half moons
- yellow squash, sliced into half moons
- green or sweet onion, chopped in large pieces
1 teaspoon sugar
2 tablespoons chopped fresh chives
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. Something new I learned: When browning chicken, patience is key. It’s ready to be turned when the meat releases easily from the pan (don’t tug). Do it too soon and you interrupt the caramelization process and risk ripping the skin.
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 vegetables 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.