Spring Vegetable-Chicken Ragout Recipe

Name: Spring Vegetable-Chicken Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless, skinless chicken thighs, each cut lengthwise into 2 pieces; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 small onion, cut into thin wedges; 2 large cloves garlic, thinly sliced; 3 medium carrots, peeled and cut into 2-in. matchsticks; 12 ounces frozen artichoke hearts, defrosted; 3 cups sliced stemmed shiitake or cremini mushrooms; 2 sprigs fresh thyme; 1 strip fresh lemon zest, about 2 in. long and 1/2 in. wide; 2 1/2 cups reduced-sodium chicken broth; 3/4 pound fresh asparagus, trimmed and cut into 2-in. pieces; 6 ounces shaved parmesan

Servings: persons

6 boneless, skinless chicken thighs, each cut lengthwise into 2 pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 small onion, cut into thin wedges
2 large cloves garlic, thinly sliced
3 medium carrots, peeled and cut into 2-in. matchsticks
12 ounces frozen artichoke hearts, defrosted
3 cups sliced stemmed shiitake or cremini mushrooms
2 sprigs fresh thyme
1 strip fresh lemon zest, about 2 in. long and 1/2 in. wide
2 1/2 cups reduced-sodium chicken broth
3/4 pound fresh asparagus, trimmed and cut into 2-in. pieces
6 ounces shaved parmesan

1
Season chicken all over with salt and pepper. Heat 1 tbsp. oil in a 5- to 7-qt. pot over medium-high heat. Add half of the chicken and cook until golden brown on both sides, 4 to 5 minutes per side; transfer to a plate. Repeat with remaining chicken (if pan begins to scorch, reduce heat).
2
Reduce heat to medium. Add remaining tbsp. oil and onion to pot; cook until onion is translucent, 4 to 5 minutes. Add garlic and cook 1 minute, stirring constantly. Add carrots and cook just until they begin to soften, about 4 minutes. Add artichoke hearts, mushrooms, thyme, and lemon zest; stir to combine. Return chicken to pan and stir in chicken broth. Cover, lower heat to maintain a gentle simmer, and cook 10 minutes. Add asparagus, cover, and cook 6 to 8 minutes, or until asparagus is tender-crisp. Remove from heat and top with shaved parmesan.
3
Note: Nutritional analysis is per serving.

929

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 boneless, skinless chicken thighs, each cut lengthwise into 2 pieces, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Spring Vegetable-Chicken Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable-Chicken Ragout

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