CHICKEN WITH RADISHES

​Ingredients:

• 1 tablespoon olive oil

• 8 small bone-in chicken thighs (about 2 1⁄2 pounds)

• 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

Directions:

• Heat the oil in a Dutch oven over medium-high heat.

• Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 6 to 7 minutes per side. Transfer to a plate.

• Spoon off and discard the fat. Return the pot to medium-high heat. Add the broth and scrape up any brown bits.

• Stir in the radishes, carrots, and sugar.

• Place the chicken on top of the vegetables and gently simmer, partly covered, until it is cooked through, 15 to 20 minutes.

• Sprinkle with the chives