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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.




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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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