Stovetop Chicken Thighs with Radishes and Carrots

Chicken and veggies all in one pot- voile!

4 chicken thighs

Salt and pepper

1 Tbsp. olive oil

1/2 c. + chicken or vegetable broth

5-6 radishes, halved or chopped into small-bite sized chunks

2 medium-large carrots, cut into short, thinnish sticks

1 Tbsp. snipped chives, chopped green onion stems or parsley –optional garnish

Rinse chicken, pat dry with paper towel and season with salt and pepper. Heat oil in Dutch oven. Add and cook the chicken until browned, about 6-8 minutes per side. Remove chicken and set aside. Add broth and scrape pan lightly to loosen any browned bits. Add radishes and carrots, then return the chicken to the pot on top of the vegetables. Partially cover and simmer on very low heat until cooked through, about 15 minutes. Check once or twice, and add a splash more broth if needed. Sprinkle with garnish if using.

Recipe created or adapted by Liz Talley, Urban Graze

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