I Throw Like a Girl

Saturday Stirrings ~ Spring Braise

Posted by Carol on April 17, 2009

This recipe is found in the current issue of Better Homes and Gardens along with several other very yummy-looking recipes that I have yet to try. I have already made this one twice and in spite of confusing 8 ounces of potatoes with 8 whole potatoes (and using every pan in my house trying to cook them) the first time I made it, I plan on it being a regular at our dinner table.

Spring Braise

  • colorado-and-ls-bday-0093 tablespoons olive oil
  • 8 ounces new potatoes, cut in 1/2 inch slices
  • 4 small carrots, trimmed and cut diagonally in 1-inch pieces
  • 4 cups mushrooms, halved (12 oz)
  • 1 large onion, cut in thin wedges
  • 3 cloves garlic, peeled and sliced
  • 1 pound asparagus, trimmed and cut in 1 1/2 inch pieces
  • 2 skinless, boneless chicken thighs, cut in strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken broth
  • 1 tablespoon snipped fresh tarragon
  1. In extra-large nonstick skillet, heat 2 tablespoons olive 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 onions. Cook 5-6 minutes, until veggies are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
  2. In same skillet heat remaining 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 minutes or until no pink remains. Increase heat to medium-high. Stir in cooked veggies; heat through. Stir in snipped tarragon and remaining salt and pepper.

Makes 4 servings – unless you use 8 whole potatoes, then in feeds a whole lot more.

colorado-and-ls-bday-013

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Happy Spring!!

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2 Responses to “Saturday Stirrings ~ Spring Braise”

  1. Beverlydru said

    You did a great job on the photo! I loved your comment about the confusion on how many potatoes. Sounds like one of my stories of cooking booboos. And I’ve got some stories! My family thinks they’re funnier than I do. ; )

  2. Diana said

    This is a great recipe – just like I like it – all in one pot and using veggies that are in season right now – asparagus and tarragon. My tarragon and asparagus are coming up right now and are waiting to be used. Thanks for this recipe, though my husband would probably prefer 8 potatoes, he loves them so much.

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