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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spring Vegetable-Chicken Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions