Ingredients Meat & Poultry Chicken Chicken Breast Recipes Spring Chicken Ragu 4.0 (9) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Stewing the chicken on the bone makes it tender and juicy. Ingredients 2 whole chicken breasts (1 ¾ pounds), bone in, split and skinned Salt and freshly ground black pepper 2 teaspoons olive oil 1 ¾ cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 4 canned plum tomatoes, seeded and quartered 12 baby carrots, peeled and trimmed ½ pound asparagus, trimmed and cut into 1 ½-inch pieces 1 leek (about 6 ounces), cut into ¼-inch rounds, well washed 1 cup shelled peas, preferably fresh Fresh flat-leaf parsley, for garnish (optional) Directions Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total. Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside. Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes. Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired. Print