MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tender-Crisp Spring Braise
Categories: Vegetables, Mushrooms, Potatoes, Poultry, Herbs
Yield: 4 Servings

2 tb Olive oil
8 oz New potatoes; in 1/2"
- slices
4 sm Carrots; peeled, trimmed, in
- diagonal 1" piecees
4 c Mushrooms; halved
1 lg Onion; cut in thin wedges
3 cl Garlic; peeled, sliced
1 lb Asparagus; trimmed, in
- 1 1/2" pieces
1 tb Olive oil
2 Skinned, boned chicken
- thighs; in strips
1/2 ts Salt
1/4 ts Ground black pepper
3/4 c Chicken broth
1 tb Snipped fresh tarragon

In a 12" nonstick skillet heat the 2 tablespoons oil over
medium-high heat Evenly layer potatoes and carrots in
skillet. Cook, uncovered, 5 minutes, until potatoes are
golden, turning once. Add mushrooms and onion. Cook 5 to 6
minutes, until vegetables are crisp-tender, stirring
often. Add garlic and asparagus; cook 3 minutes. Transfer
vegetables to bowl; set aside.

In same skillet, heat the remaining 1 tablespoon oil.
Sprinkle chicken with half the salt and pepper. Cook
chicken in hot oil about 3 minutes, until lightly browned,
stirring occasionally. Add broth; bring to boiling. Reduce
heat. Simmer, covered, about 3 minute or until no pink
remains. Increase heat to medium-high. Stir in cooked
vegetables; heat through. Stir in tarragon and remaining
salt and pepper.

Makes 4 servings.

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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... What is patriotism but the love of the food one ate as a child?

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