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Wednesday, April 19, 2017

Skillet Chicken with Spring Vegetables

Here is another fast recipe from Cook's Country that will help you take advantage of asparagus season.


Skillet Chicken with Spring Vegetables

Source: Cook's Country

3 lbs bone-in chicken pieces, of your choice, trimmed
1 T vegetable oil
1/2 c chicken broth
1/2 c dry white wine (I used vermouth)
1 T minced fresh tarragon, divided (or 1 teas dried tarragon)
1 lb asparagus, trimmed and cut on bias into 2-inch lengths
1 c frozen peas
2 T unsalted butter
2 T minced fresh chives

Heat oven to 475F. Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Season the chicken with salt and pepper while the oil is heating, then cook the chicken skin side down until well browned, 6-10 minutes. Flip and cook on other side until lightly browned, approximately 2 minutes.

Add broth, wine, and half of the tarragon. Then move the pan to the oven and cook for 12-15 minutes, until the breasts reach 160F and drumsticks/thighs reach 175F. Transfer chicken to a platter (or a casserole baking dish) and tent with foil.

While the chicken is in the oven, microwave the asparagus in a covered bowl until just tender, about 3 minutes. After the chicken is on the platter, place the skillet back on medium-high heat (be sure to use a hot pad to handle the skillet!) and bring the sauce to a boil. Cook until slightly thickened, about 3 minutes. Add peas and asparagus and cook until warmed through, about 1 minute. Off heat whisk in butter, chives, and remaining tarragon. Season with salt and pepper. Pour vegetables and sauce over chicken, then serve.

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