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Spring Vegetable-Chicken Ragout

See full recipe on: My Recipes



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 781
Fat 23g 36%
Carbs 106g 35%
Protein 53g 107%
Fiber 21g 85%
Cholesterol 127mg 42%
Sodium 1,830mg 76%
     
Fat
Carbs
Protein

Preparation






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