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Braised Chicken with Spring Vegetables
- 1 tablespoon olive oil
- 2 1/2 pounds bone-in chicken breast pieces
- kosher salt and black pepper
- 1 cup low-sodium chicken broth
- 12 medium radishes, halved
- 3/4 pound carrots (about 4), cut into sticks
- 1 teaspoon sugar
- 2 tablespoons chopped fresh chives
- DirectionsHeat the oil in a Dutch oven over medium-high heat.
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