Sunday-Best Chicken & Veggies

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Season the chicken thighs evenly with the salt and the black pepper.

Step 3 -In a large, ovenproof skillet over medium-high heat, melt the butter.

Step 4 -Add the chicken thighs, skin-side down, to the melted butter and cook, flipping them once, until the thighs are seared on both sides and golden-brown, about 2-3 minutes per side. They will not be cooked through at this point.

Step 5 -Place the skillet in the oven and roast the chicken thighs until they reach an internal temperature of 165 degrees F, about 25-30 minutes.

Step 6 -Transfer the chicken thighs from the skillet to a plate and set them aside.

Step 7 -In a medium bowl, add the chicken broth, the heavy cream, and the flour and whisk to combine.

Step 8 -In the same skillet used to cook the chicken over medium heat, add the garlic and the shallots and cook, while stirring frequently, until they are fragrant, about 2 minutes.

Step 9 -Add the carrots and the mushrooms to the shallot mixture and cook, while stirring, until the veggies are just tender, about 4-5 minutes.

Step 10 -Add the wine and the broth mixture to the shallot mixture and stir to combine, while scraping the bottom of the skillet to release the browned bits.

Step 11 -Bring the sauce mixture to a simmer.

Step 12 -Add the asparagus to the simmering sauce mixture and cook, while stirring, until the asparagus are crisp-tender, about 3-4 minutes.

Step 13 -Add the dill and the tarragon to the sauce mixture and cook, while stirring, until fragrant, about 1 minute.

Step 14 -Season the sauce mixture with the salt and the black pepper.

Step 15 -Add the chicken thighs to the skillet and spoon the sauce over them.

Step 16 -Serve.