For a fresh spin on the classic meat-and-potatoes dinner, try this quick braise featuring asparagus, new potatoes, mushrooms, carrots, and a couple of chicken thighs for flavor. Asparagus is fresh picked and ready for you at the market. See what Geneva Lakes and River Valley Ranch have to offer. You won’t be disappointed.
- 3 tablespoons olive oil
- 8 ounces new potatoes, cut into 1/2-inch thick slices
- 4 small carrots with tops, trimmed and diagonally cut into 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 into strips
- ½ teaspoon salt; ¼ teaspoon pepper
- ¾ cup reduced-sodium chicken broth
- 1 tablespoon snipped fresh tarragon
1. In an extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer the potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. 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.
2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook the 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 snipped tarragon and remaining salt and pepper.
Recipe courtesy of Better Homes and Gardens