Rating: 3 stars
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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.

This Story Originally Appeared On sunset.com

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Dan Goldberg

Recipe Summary

total:
50 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

347 calories; calories from fat 36%; protein 39g; fat 14g; saturated fat 4.1g; carbohydrates 17g; fiber 7.1g; sodium 1104mg; cholesterol 125mg.
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