Name: Skillet Chicken with Spring Vegetables
Total time: 30 min
Ingredients: 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; Salt and pepper; 1 tablespoon vegetable oil; 1/2 cup chicken broth; 1/2 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.