Recipe: Spring Vegetable and Chicken Braise

Name: Spring Vegetable and Chicken Braise
Yield: 6
Ingredients: 8 Chicken thighs (about 2 pounds), boneless skinless; 1/2 Lemon, zest of; 2 tbsp Parsley, fresh; 1 cup Peas, fresh or frozen; 12 oz Potatoes, small new; 1 bunch Radishes with their tops; 1 tsp Thyme, fresh; 1/2 Yellow onion, medium; 2 cups Chicken broth, low-sodium; 2 tbsp All-purpose flour; 1 Black pepper, Freshly ground; 3/4 tsp Kosher salt; 2 tbsp Olive oil

ratings

· 6 servings

You might be tired of heavy winter braises by now since spring is in full force, but that doesn't mean you should retire the braising pot just yet.

Recipe: Spring Vegetable and Chicken Braise

Ingredients

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