Hands-On Time: 15 minutes
Total Time: 40 minutes
Ingredients:
• 1 tablespoon olive oil
• 8 small bone-in chicken thighs (about 2 ½ pounds)
• Kosher salt and black pepper
• 1 cup low-sodium chicken broth
• 12 medium radishes, halved
• ¾ pound carrots (about 4), cut into sticks
• 1 teaspoon sugar
• 2 tablespoons chopped fresh chives
Method:
- Heat the oil in a Dutch oven over medium-high heat.
- Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 – 7 minutes per side. Transfer to a plate.
- Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
- Stir in the radishes, carrots, and sugar.
- Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 – 20 minutes. Sprinkle with the chives.
http://shine.yahoo.com/shine-food/5-simple-spring-dinners-191000025.html