Spring Vegetable Chicken Ragout
Ingredients
- 6 boneless, skinless chicken thighs, each cut lengthwise into 2 pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, cut into thin wedges
- 2 large cloves garlic, thinly sliced
- 3 medium carrots, peeled and cut into 2-in. matchsticks
- 12 ounces frozen artichoke hearts, defrosted
- 3 cups sliced stemmed shiitake or cremini mushrooms
- 2 sprigs fresh thyme
- 1 strip fresh lemon zest, about 2 in. long and 1/2 in. wide
- 2 1/2 cups reduced-sodium chicken broth
- 3/4 pound fresh asparagus, trimmed and cut into 2-in. pieces
- 6 ounces shaved parmesan
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