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Braised Chicken and Spring Vegetables

Gluten free • 40 mins to make • Serves 4


8 Chicken thighs (about 2 1/2 pounds), small bone-in


3 4 pound carrots (about 4), cut into sticks
2 tbsp Chives, fresh
12 Radishes, medium

Canned Goods

1 cup Chicken broth, low-sodium

Baking & Spices

1 Kosher salt and black pepper
1 tsp Sugar

Oils & Vinegars

1 tbsp Olive oil
Kim Carpenter
Kim Carpenter • 2 years ago

Braised Chicken and Spring Vegetables

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