Braising is perfect for winter, and it’s a twofer: You get to make a cozy dish and create its own sauce, all in one pot.
Not a fan of raw radishes? Give braised a try—once cooked, radishes are surprisingly mellow. Think of them as less starchy, more colorful mini potatoes.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 45 minutes
Serves: 6
Ingredients
- 2 Tbs. extra-virgin olive oil
- 6 boneless, skinless chicken thighs
- ½ cup dry white wine
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- ¼ cup tomato paste
- 3 sprigs thyme
- 1 bay leaf
- 2 cups quartered radishes
- 1 cup chicken stock, preferably homemade, plus more as needed
- 1 tsp. kosher salt
- freshly ground black pepper, to taste
Instructions
- In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the chicken until browned on one side, 3-5 minutes. Turn and sauté for 1 minute more, then remove to a plate. (The chicken will not be fully cooked yet.)
- Deglaze the pot with the wine, stirring to scrape up any brown bits on the bottom of the pot. Simmer until only fat remains, 2-3 minutes.
- Sauté the onion, carrots, and celery until they start to brown, 3-5 minutes. Stir in the tomato paste, thyme, and bay leaf. Cook, stirring often, until the paste starts to darken, 2-3 minutes.
- Add the radishes and stock, and then return the chicken and any juices to the pot. Simmer, stirring occasionally, until the chicken is fully cooked and the vegetables are fork tender, 15-20 minutes. Add more stock, ¼ cup at a time, if the pot becomes dry.
- Remove and discard the thyme sprigs and bay leaf. Season with the salt and pepper.
Nutrition Information
Per serving (1 thigh + 1 cup vegetables):
- Calories: 250
- Total fat: 9 g
- Sat fat: 2 g
- Carbs: 9 g
- Fiber: 2 g
- Total sugar: 5 g
- Added sugar: 0 g
- Protein: 31 g
- Sodium: 520 mg
