Dan Goldberg
Total Time
50 Mins
Makes 4 to 6 servings

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.

How to Make It

Step 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).

Step 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.

Step 3

Note: Nutritional analysis is per serving.

Ratings & Reviews

Tashamom's Review

May 14, 2010
The clear broth made it easy to taste the goodness of the fresh spring vegetables, although maybe a touch of dry white wine or sherry might make it a wee bit better. Think minced garlic might be better than sliced - same with lemon zest. But definitely a solid recipe and one that could be tweaked to make the best use of seasonal veggies any time of year.