asian crisp spring braise

This hearty chicken recipe combines the fresh flavors of new potatoes, carrots, mushrooms, asparagus, onions, garlic, fresh tarragon, and tender dark chicken strips. Braising, the process of searing with high heat and then cooking in liquid, creates moist and tender vegetables and meats. This low calorie and complete meal is prepared in one skillet for easy kitchen clean-up.

Ingredients

• 3 Tbsp. olive oil
• 8 oz. 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 lb. asparagus, trimmed and cut in 1-1/2-inch pieces
• 2 skinless, boneless chicken thighs, cut into strips
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup reduced-sodium chicken broth
• 1 Tbsp. snipped fresh tarragon

Directions

1. 1In extra-large nonstick skillet heat 2 tablespoons 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 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
2. 2In 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 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. Makes 4 servings.