About
Sunday-Best Chicken & Veggies are suited up for big flavor and good times! Golden roasted chicken, in a savory cream sauce, with plenty of crisp-tender vegetables and beefy mushrooms! How can anyone resist? Well, you won't be able to once you get the first bite of Sunday-Best Chicken & Veggies in your mouth!
Ingredients
- 6 chicken thighs, bone-in and skin-on
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 1/2 cups 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
- 1 (8-ounce) package cremini mushrooms, sliced
- 1/4 cup dry white wine
- 1 pound asparagus, woody ends trimmed
- 1 1/2 tablespoons fresh dill, chopped
- 1 tablespoon fresh tarragon, chopped
Directions
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.
