Creamy Chicken Thighs with Radish and Carrot Medley

This dish combines tender chicken thighs simmered in a rich beef broth with a medley of vibrant radishes and sweet baby carrots. Cream cheese adds a creamy texture, balancing the earthiness of the vegetables. It's a comforting, hearty meal that’s perfect for family dinners, showcasing traditional cooking methods with a creative twist.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 4 cups beef broth
• 1 cup radishes, halved
• 1 cup baby carrots, whole
• 1 large yellow onion, chopped
• 4 oz cream cheese, softened
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Season chicken thighs with salt and pepper, then add to the pot, skin-side down. Sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.
2. Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
4. Add the halved radishes and baby carrots. Bring to a gentle simmer, cover, and cook for about 30 minutes, or until the chicken is cooked through and tender.
5. In a small bowl, mix the softened cream cheese with a ladleful of the broth from the pot until smooth. Stir this mixture back into the pot, mixing well to create a creamy sauce.
6. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.