Subj : BH&G 3121
To   : All
From : Dave Drum
Date : Fri Jun 25 2021 11:15:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tender-Crisp Spring Braise
 Categories: Vegetables, Mushrooms, Potatoes, Poultry, Herbs
      Yield: 4 Servings
 
      2 tb Olive oil
      8 oz New potatoes; in 1/2"
           - slices
      4 sm Carrots; peeled, trimmed, in
           - diagonal 1" piecees
      4 c  Mushrooms; halved
      1 lg Onion; cut in thin wedges
      3 cl Garlic; peeled, sliced
      1 lb Asparagus; trimmed, in
           - 1 1/2" pieces
      1 tb Olive oil
      2    Skinned, boned chicken
           - thighs; in strips
    1/2 ts Salt
    1/4 ts Ground black pepper
    3/4 c  Chicken broth
      1 tb Snipped fresh tarragon
 
  In a 12" nonstick skillet heat the 2 tablespoons oil over
  medium-high heat Evenly layer potatoes and carrots in
  skillet. Cook, uncovered, 5 minutes, until potatoes are
  golden, turning once. Add mushrooms and onion. Cook 5 to 6
  minutes, until vegetables are crisp-tender, stirring
  often. Add garlic and asparagus; cook 3 minutes. Transfer
  vegetables to bowl; set aside.
  
  In same skillet, heat the remaining 1 tablespoon oil.
  Sprinkle chicken with half the salt and pepper. Cook
  chicken in hot oil about 3 minutes, until lightly browned,
  stirring occasionally. Add broth; bring to boiling. Reduce
  heat. Simmer, covered, about 3 minute or until no pink
  remains. Increase heat to medium-high. Stir in cooked
  vegetables; heat through. Stir in tarragon and remaining
  salt and pepper.
  
  Makes 4 servings.
  
  Better Homes & Gardens | August 2016
  
  MM Format by Dave Drum - 12 August 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... What is patriotism but the love of the food one ate as a child?

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.