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One-Pot Chicken with Braised Spring Vegetables

By Cecelia Jenkins

Published on February 15, 2018

Time

55 minutes

Yield

Serves 4

One-Pot Chicken with Braised Spring Vegetables

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 3 tablespoons extra-virgin olive oil 1 shallot, sliced thin2 garlic cloves, sliced thin3 sprigs fresh thyme Pinch red pepper flakes 12 ounces red potatoes, unpeeled, cut into 1-inch pieces8 radishes, trimmed and quartered lengthwise (halved if small)1 ¼ cups water 1 pound asparagus, trimmed and cut into 2-inch lengths2 cups frozen peas 2 teaspoons grated lemon zest 2 teaspoons grated orange zest 1 tablespoon chopped fresh tarragon

Before You Begin

Be sure to use ½-inch-thick asparagus in this recipe. Serve with crusty bread to sop up the broth.

Instructions

  1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chicken, smooth side down, and cook until browned on 1 side, about 5 minutes. Transfer chicken to plate, browned side up.
  2. Add shallot, garlic, thyme sprigs, pepper flakes, and 1 tablespoon oil to now-empty pot and cook until shallot is softened, about 2 minutes. Stir in potatoes, radishes, water, and ¾ teaspoon salt and bring to boil. Place chicken on top of potato mixture, browned side up. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, about 10 minutes.
  3. Transfer chicken to plate and tent with aluminum foil; set aside. Stir asparagus, peas, lemon zest, orange zest, and ½ teaspoon salt into potato mixture. Cook, covered, until vegetables are tender, 7 to 10 minutes, stirring halfway through cooking. Remove from heat.
  4. Discard thyme sprigs. Slice chicken on bias ½ inch thick. Place chicken, browned side up, on top of vegetables in pot. Add any accumulated chicken juices. Sprinkle with tarragon and drizzle with remaining 1 tablespoon oil. Serve.
One-Pot Chicken with Braised Spring Vegetables
Photography by Keller + Keller.

One-Pot Chicken with Braised Spring Vegetables

Headshot of Cecelia Jenkins
By Cecelia Jenkins
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Time

55 minutes

Yield

Serves 4

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil
1 shallot, sliced thin
2 garlic cloves, sliced thin
3 sprigs fresh thyme
Pinch red pepper flakes
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 radishes, trimmed and quartered lengthwise (halved if small)
1 ¼ cups water
1 pound asparagus, trimmed and cut into 2-inch lengths
2 cups frozen peas
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 tablespoon chopped fresh tarragon

Test Kitchen Techniques

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil
1 shallot, sliced thin
2 garlic cloves, sliced thin
3 sprigs fresh thyme
Pinch red pepper flakes
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 radishes, trimmed and quartered lengthwise (halved if small)
1 ¼ cups water
1 pound asparagus, trimmed and cut into 2-inch lengths
2 cups frozen peas
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 tablespoon chopped fresh tarragon

Test Kitchen Techniques

Ingredients

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil
1 shallot, sliced thin
2 garlic cloves, sliced thin
3 sprigs fresh thyme
Pinch red pepper flakes
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 radishes, trimmed and quartered lengthwise (halved if small)
1 ¼ cups water
1 pound asparagus, trimmed and cut into 2-inch lengths
2 cups frozen peas
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 tablespoon chopped fresh tarragon

Test Kitchen Techniques

Why This Recipe Works

Part of the appeal of a braise is that it's made in just one pot. For this recipe, we set out to create a quick-cooking, vegetable-packed one-pot braise that would add complexity and interest to fresh, light ingredients. We started by browning just one side of boneless, skinless chicken breasts in a Dutch oven before removing them from the pot and adding garlic, shallot, fresh thyme, and red pepper flakes, which we then sautéed until fragrant. Braised radishes might sound surprising, but gentle cooking turns them tender and slightly sweet; they went into the pot along with chunks of red potatoes (the heartier vegetables needed a head start) and water. Next, we placed the chicken on top of the vegetables, covered the pot, and let the contents simmer. After removing the chicken, we added 2-inch lengths of asparagus, some frozen peas, and both lemon and orange zests and cooked the mixture until tender. A final flourish of licorice-y tarragon and a drizzle of olive oil boosted richness and freshness.

Before You Begin

Be sure to use ½-inch-thick asparagus in this recipe. Serve with crusty bread to sop up the broth.

Instructions

  1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chicken, smooth side down, and cook until browned on 1 side, about 5 minutes. Transfer chicken to plate, browned side up.
  2. Add shallot, garlic, thyme sprigs, pepper flakes, and 1 tablespoon oil to now-empty pot and cook until shallot is softened, about 2 minutes. Stir in potatoes, radishes, water, and ¾ teaspoon salt and bring to boil. Place chicken on top of potato mixture, browned side up. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, about 10 minutes.
  3. Transfer chicken to plate and tent with aluminum foil; set aside. Stir asparagus, peas, lemon zest, orange zest, and ½ teaspoon salt into potato mixture. Cook, covered, until vegetables are tender, 7 to 10 minutes, stirring halfway through cooking. Remove from heat.
  4. Discard thyme sprigs. Slice chicken on bias ½ inch thick. Place chicken, browned side up, on top of vegetables in pot. Add any accumulated chicken juices. Sprinkle with tarragon and drizzle with remaining 1 tablespoon oil. Serve.

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Appears In

Magazine

April / May 2018

Key Equipment

Equipment

Dutch Ovens

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Ingredient

Boneless, Skinless Chicken Breasts

Ingredient

Supermarket Extra-Virgin Olive Oil

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