Spring Vegetable-Chicken Ragout

Spring Vegetable-Chicken RagoutRecipe
Dan Goldberg
Think of it as a thick soup or a light stew. Either way, this healthy main dish is chock-full of fresh seasonal produce and rich chicken flavor. Serve with a loaf of crusty bread for a simple, hearty meal. Prep and Cook Time: 50 minutes.
Makes 4 to 6 servings


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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


Total: 50 Minutes

1. 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).

2. 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.

Created date

February 2007

Nutritional Information

Calories 347
Caloriesfromfat 36 %
Protein 39 g
Fat 14 g
Satfat 4.1 g
Carbohydrate 17 g
Fiber 7.1 g
Sodium 1104 mg
Cholesterol 125 mg