Spring Vegetable-Chicken Ragout

Spring Vegetable-Chicken Ragout
Photo by Dan Goldberg

Ingredients

  • 1 strip fresh lemon zest, about 2 in. long and 1/2 in. wide
  • 3 cups sliced stemmed shiitake or cremini mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • ¾ pound fresh asparagus, trimmed and cut into 2-in. pieces
  • 2 ½ cups reduced-sodium chicken broth
  • 1 small onion, cut into thin wedges
  • + 7 more ingredients
    • 6 ounces shaved parmesan
    • 2 sprigs fresh thyme
    • 12 ounces frozen artichoke hearts, defrosted
    • 6 boneless, skinless chicken thighs, each cut lengthwise into 2 pieces
    • 3 medium carrots, peeled and cut into 2-in. matchsticks
    • 2 large cloves garlic, thinly sliced
    • 1 teaspoon salt

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. R...

View full recipe at My Recipes

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