Ingredients Meat & Poultry Chicken Chicken Breast Recipes Spring Chicken Ragu 4.0 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print