Spring Vegetable-Chicken Ragout

Ingredients

• 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

Preparation

1. 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. 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.
3. Note: Nutritional analysis is per serving.