Skillet Chicken with Spring Vegetables
By America's Test KitchenPublished on February 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmedSalt and pepper 1 tablespoon vegetable oil ½ cup chicken broth ½ cup dry white wine 1 tablespoon minced fresh tarragon 1 pound asparagus, trimmed and cut on bias into 2-inch lengths1 cup frozen peas 2 tablespoons unsalted butter 2 tablespoons minced fresh chives
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Season chicken with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 10 minutes. Flip and cook until lightly browned on second side, about 2 minutes.
- Add broth, wine, and 1 1/2 teaspoons tarragon and transfer to oven. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 12 to 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
- Meanwhile, microwave asparagus in covered bowl until just tender, about 3 minutes. Bring sauce to boil (skillet will be hot) over medium-high heat and cook until slightly thickened, about 3 minutes. Add peas and asparagus and cook until warmed through, about 1 minute. Off heat, whisk in butter, chives, and remaining 1 1/2 teaspoons tarragon. Season with salt and pepper to taste. Pour vegetables and sauce over chicken. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Salt and pepper
1 tablespoon vegetable oil
½ cup chicken broth
½ cup dry white wine
1 tablespoon minced fresh tarragon
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1 cup frozen peas
2 tablespoons unsalted butter
2 tablespoons minced fresh chives
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Salt and pepper
1 tablespoon vegetable oil
½ cup chicken broth
½ cup dry white wine
1 tablespoon minced fresh tarragon
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1 cup frozen peas
2 tablespoons unsalted butter
2 tablespoons minced fresh chives
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
Salt and pepper
1 tablespoon vegetable oil
½ cup chicken broth
½ cup dry white wine
1 tablespoon minced fresh tarragon
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1 cup frozen peas
2 tablespoons unsalted butter
2 tablespoons minced fresh chives
Why This Recipe Works
Starting the asparagus in the microwave allows it to finish cooking in the tarragon pan sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Season chicken with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 10 minutes. Flip and cook until lightly browned on second side, about 2 minutes.
- Add broth, wine, and 1 1/2 teaspoons tarragon and transfer to oven. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 12 to 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
- Meanwhile, microwave asparagus in covered bowl until just tender, about 3 minutes. Bring sauce to boil (skillet will be hot) over medium-high heat and cook until slightly thickened, about 3 minutes. Add peas and asparagus and cook until warmed through, about 1 minute. Off heat, whisk in butter, chives, and remaining 1 1/2 teaspoons tarragon. Season with salt and pepper to taste. Pour vegetables and sauce over chicken. Serve.
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