One-pot chicken with braised spring vegetables from Cook’s Country Magazine, Apr/May 2018 (page 28)

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Notes about this recipe

  • anya_sf on February 22, 2019

    I substituted a bit of dried thyme for fresh, omitted radishes, used 1 lb fingerling potatoes. In lieu of asparagus, I used one bunch broccolini, some haricot verts, and a bag of frozen artichoke hearts. I didn't add the peas until the last couple of minutes of cooking. This dish was nice and light, perfect for spring. It needed a generous sprinkling of salt (I used fleur de sel) at the end.

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