new
1. Heat the oil in a dutch oven over medium-high heat.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, 6-7 minutes per side. Transfer to a plate,
3. Spoon off and dicard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.
4. Stir in the radished, carrots, and sugar.
5. Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15-20 minutes. Sprikle with chives.
Tip: When browning chicke,m don''t turn it until the meat releases easily from the pan without tugging. Turning it too soon imterrups the caramelization process and riscks tearing the skin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (160g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 59 | ||
Calories from Fat: 10 (17%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 295.4mg | 10 % | |
Potassium 321.8mg | 8 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 9.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.