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Categories:
chicken salt freshly ground black pepper olive oil onion garlic carrots hearts shiitake thyme lemon zest chicken broth fresh asparagus Parmesan
Viewed: 14 - Published at: 8 years agoIngredients
- 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
Method
- 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).
- 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.
- Note: Nutritional analysis is per serving.
