Spring Vegetable-Chicken Ragout
Dan Goldberg
Yields Makes 4 to 6 servings Total Time 50 mins
Think of it as a thick soup or a light stew. Either way, this healthy main dish is chock-full of fresh seasonal produce and rich chicken flavor. Serve with a loaf of crusty bread for a simple, hearty meal. Prep and Cook Time: 50 minutes.

How to Make It

Step 1
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).

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

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

Directions

Step 1
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).

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

Spring Vegetable-Chicken Ragout