that's BRAISED not BRUISED...

even after cooking this recipe, i still don't really know what braised means.

i'm going to use context clues though and guess it means chicken cooked in a yummy way.

if that is the correct definition, then i can testify that braised is the perfect adjective for this chicken.

*prior to trying this recipe, all members of our family would have told you we disliked radishes.
however, there was not a leftover radish to be found after we ate this dinner. they taste great in it!

i also added some red bell pepper that i had in the fridge. 

i bet you could add just about any veggies and they would work well.

**i have only made this in a dutch oven, but before i had one i would have used our large pot instead.

i think the important things are for it to be large enough to hold everything and have a lid.

now finally, how about the recipe:

BRAISED CHICKEN AND VEGGIES

from my favorite magazine of all-time- real simple

INGREDIENTS

1 T olive oil

8 small bone-in chicken thighs (about 2 1/2 pounds)

1/2 t salt

1/4 t pepper

1 C chicken broth

12 medium radishes, halved

4 carrots, cut into sticks

(*and any other veggies if you choose)

1 t sugar

2 T chopped fresh chives

(i halved all of this as you might notice in the pictures)

DIRECTIONS

1) heat the oil in a dutch oven (**or large pot) over medium-high heat.

2) season the chicken with salt and pepper and cook until browned (about 7 minutes per side).

3) move the chicken to a plate and pour off any fat.

4) return the pot to medium-high heat and add the chicken broth.

5) stir in the radishes, carrots, and sugar.

6) put the chicken on top of the veggies and simmer partially covered,
until the chicken is cooked (about 20 minutes).

7) sprinkle with the chives, then serve!