Skillet Chicken with Creamy Spring Vegetables
Skillet Chicken with Creamy Spring Vegetables
Ingredients
Chicken
- 6 bone-in (skin-on chicken thighs)
- Kosher salt and freshly ground pepper
Sauce & Vegetables
- 2 tablespoons unsalted butter
- 1 ½ cup low sodium chicken broth
- ¼ cup heavy cream
- 1 ½ tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1 shallot, minced
- 3 carrots, peeled and cut into 1/3-inch diagonal slices
- 8 ounces cremini mushrooms
- ¼ cup dry white wine*
- 1 pound asparagus, trimmed
- 1 ½ tablespoons chopped fresh dill
- 1 tablespoon chopped fresh tarragon
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Season chicken thighs with salt and pepper, to taste.
- 3
Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- 4
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set chicken aside and keep warm.
25 min - 5
In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.
- 6
Add garlic and shallot to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in carrots and mushrooms until just tender, about 4-5 minutes.
6 min - 7
Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.
- 8
Stir in asparagus until crisp tender, about 3-4 minutes. Stir in dill and tarragon until fragrant, about 1 minute; season with salt and pepper, to taste. Return chicken to the skillet.
4 min - 9
Serve immediately.
