Skillet Chicken with Creamy Spring Vegetables

Ingredients

• 6 bone-in (skin-on chicken thighs)
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 1/2 cup low sodium chicken broth
• 1/4 cup heavy cream
• 1 1/2 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
• 1/4 cup dry white wine*
• 1 pound asparagus (trimmed)
• 1 1/2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh tarragon

Steps

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Season chicken thighs with salt and pepper, to taste.

3. 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. 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.

5. 5

   In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.

6. 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.

7. 7

   Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.

8. 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.

9. 9

   Serve immediately.