Braised chicken with asparagus and mushrooms

Braising is my preferred method of cooking meat as of late. A quick sear followed by an effortless simmer ensures meat so tender that even my toothless nine-month-old devours it.

The flavors in this braised chicken dish were inspired by the start of spring. Move over root vegetables—asparagus are now stealing the limelight at the farmers market. The white wine lends a refreshing citrusy accent and the herbs de provence are reminiscent of spring flowers.*

The best part about this recipe is being able to accomplish every step, from the searing to the simmering to cooking the veggies and creating a sop-it-up sauce, in just one pot (the family member appointed to dish-duty will thank you).

The right pot is key in this recipe. If you’re not yet the proud owner of a Dutch or French oven, which is a large enameled cast-iron pot with a lid, then you should definitely consider investing in this worthwhile culinary wonder. I’m partial to Le Creuset French ovens, but there are less expensive brands out there too.

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