Recipe Background
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!
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
- Preheat the oven to 400 degrees F.
- Season the chicken thighs evenly with the salt and the black pepper.
- In a large, ovenproof skillet over medium-high heat, melt the butter.
- 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.
- 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.
- Transfer the chicken thighs from the skillet to a plate and set them aside.
- In a medium bowl, add the chicken broth, the heavy cream, and the flour and whisk to combine.
- 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.
- Add the carrots and the mushrooms to the shallot mixture and cook, while stirring, until the veggies are just tender, about 4-5 minutes.
- 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.
- Bring the sauce mixture to a simmer.
- Add the asparagus to the simmering sauce mixture and cook, while stirring, until the asparagus are crisp-tender, about 3-4 minutes.
- Add the dill and the tarragon to the sauce mixture and cook, while stirring, until fragrant, about 1 minute.
- Season the sauce mixture with the salt and the black pepper.
- Add the chicken thighs to the skillet and spoon the sauce over them.
- Serve.
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