Braised Spring Vegetables with Pan Roasted Chicken
Spring Vegetables
2 tbsp extra virgin olive oil
1 cup carrots, thinly sliced
1 cup mushrooms, sliced
1 large garlic clove
½ cup green onions bias cut
1 cup asparagus, bias cut
1 cup pea pods bias cut
½ cup radishes, thinly sliced
2 tbsp herbed butter
1 cup stock
kosher salt
fresh lemon juice
Pan Roasted Chicken
2 skin-on boneless chicken breasts
ground pepper and kosher salt
2 tbsp olive oil
2 tbsp herbed butter
Spring Vegetables
1
Heat oil in a deep saute pan over medium heat. Add slicked carrots and saute for 2 minutes. Add mushrooms and cook for 2 more minutes. Add garlic, green onions, asparagus, pea pods and radishes, cooking 1 minute more. Season with salt. Add stock and cook for 4 minutes until vegetables are tender. Temporarily remove vegetables to a plate.
2
Continue cooking stock to reduce to half then add herbed butter to make the sauce.
3
Add vegetables back in to warm. Add a dash of lemon for freshness before plating. Divide the vegetables between two plates.
Chicken
4
Preheat oven to 350. Shower the chicken breasts with salt and pepper. Heat a cast-iron pan until just smoking then add olive oil. Place chicken breasts skin side down and cook for 8 minutes. Add 2 tablespoons butter to the pan and move the pan to the oven for 15-20 minutes more depending on breast size. The internal temperature of the chicken should be 165 degrees F. Once done, turn the breast over and let the chicken rest for 5 minutes.
5
After resting, plate roasted chicken breast on top of braised vegetables and garnish with fresh herbs.
Ingredients
Spring Vegetables
2 tbsp extra virgin olive oil
1 cup carrots, thinly sliced
1 cup mushrooms, sliced
1 large garlic clove
½ cup green onions bias cut
1 cup asparagus, bias cut
1 cup pea pods bias cut
½ cup radishes, thinly sliced
2 tbsp herbed butter
1 cup stock
kosher salt
fresh lemon juice
Pan Roasted Chicken
2 skin-on boneless chicken breasts
ground pepper and kosher salt
2 tbsp olive oil
2 tbsp herbed butter
Directions
Spring Vegetables
1
Heat oil in a deep saute pan over medium heat. Add slicked carrots and saute for 2 minutes. Add mushrooms and cook for 2 more minutes. Add garlic, green onions, asparagus, pea pods and radishes, cooking 1 minute more. Season with salt. Add stock and cook for 4 minutes until vegetables are tender. Temporarily remove vegetables to a plate.
2
Continue cooking stock to reduce to half then add herbed butter to make the sauce.
3
Add vegetables back in to warm. Add a dash of lemon for freshness before plating. Divide the vegetables between two plates.
Chicken
4
Preheat oven to 350. Shower the chicken breasts with salt and pepper. Heat a cast-iron pan until just smoking then add olive oil. Place chicken breasts skin side down and cook for 8 minutes. Add 2 tablespoons butter to the pan and move the pan to the oven for 15-20 minutes more depending on breast size. The internal temperature of the chicken should be 165 degrees F. Once done, turn the breast over and let the chicken rest for 5 minutes.
5
After resting, plate roasted chicken breast on top of braised vegetables and garnish with fresh herbs.
