winner winner chicken dinner

that’s the only Guy Fieri-ism i will be pulling out. today.

you know, sometimes i can read the recipes section of a bunch of girlie mags and not find one usable one, and sometimes i find one that looks great, i don’t have to buy special ingredients for, and is fairly easy. this is one of those recipes. it also tasted REALLY good. i think it came from the April issue of Better Homes & Gardens … the original recipe with all the amounts the magazine used is what i’m putting here today, but i pretty dramatically halved the recipe, so those amounts are in the parentheses, as usual…

Tender Crisp Spring Braise

You Need:

3 tablespoons olive oil
8 oz. new potatoes, cut into 1/2 inch slices (here’s where the first of my changes came in: i used a few smallish yukon gold potatoes and cut them into 1/4 inch slices, to make them cook a little faster)
4 small carrots with tops, trimmed and cut into 1 inch pieces (i didn’t have those small whole carrots, so i used 1 regular sized carrot peeled, and cut in half, then chopped into small pieces)
4 cups mushrooms, sliced (this was just for erik and myself, so I got by with 1 large mushroom)
1 onion, cut into thin wedges (again, like 1/4 of an onion for just us two)
3 cloves of garlic, minced (1 clove)
1 lb. asparagus, trimmed and cut into 1 1/2 inch pieces (i had a whole pound and used maybe 6 or 7 pieces)
2 skinless, boneless chicken thighs, cut in strips (i actually used 2 smallish ones)
salt and pepper
3/4 cup chicken broth
1 tablespoon snipped fresh tarragon (i left this out b/c i didn’t have any and our little grocery store doesn’t carry it)

In an extra large non stick skillet heat 2 tablespoons of oil (less if you’re halving the recipe) on medium high. later the potatoes with the carrots. cook, uncovered, until the potatoes are golden brown, turning them every so often. i sprinkled these with salt and pepper while cooking. add the mushrooms and onions. cook until they’re tender. add the garlic and asparagus, cook those crisp tender. pull these veggies out and put them in another bowl. if you need more oil, add another tablespoon or less if you’ve halved the recipe. sprinkle the chicken with salt and pepper. add this to the hot pan and brown it up. add the chicken broth, let it boil, then turn the heat down. cover the pan and let the chicken cook through. the chicken broth should actually be mostly gone by the time the chicken is done (it doesn’t take very long to cook after you’ve browned it pretty well). add the veggies back in and heat them through. if you’re using tarragon sprinkle that over everything. i served this hot with toasty garlic bread.



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