One pan winner winner chicken dinner! The chicken comes out amazingly crisp tender with carrots, mushrooms and asparagus all cooked in the best herb cream sauce!
5 stars (1 rating)
Ingredients
6bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
2tablespoonsunsalted butter
1 ½cuplow sodium chicken broth
¼cupheavy cream
1 ½tablespoonsall-purpose flour
3clovesgarlic, minced
1shallot, minced
3carrots, peeled and cut into 1/3-inch diagonal slices
8ouncescremini mushrooms
¼cupdry white wine*
1poundasparagus, trimmed
1 ½tablespoonschopped fresh dill
1tablespoonchopped fresh tarragon
Instructions
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
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.
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.
In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.
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.
Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.
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.
Serve immediately.
Notes
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.