Crispy Chicken Thighs with White Wine-Butter Sauce and Vegetables
Lighten up your dinner table with a dish where incredible flavors meet in one single skillet.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 lemon cut crosswise into 4 thick rounds
- 8 oz haricots verts French green beans
- 5 small carrots cut diagonally into 1/4-in-thick slices
- 2 medium shallots thinly sliced
- 1 cup white wine divided
- 1 cup chicken stock divided
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 cup cold unsalted butter cut into cubes
- 1 tbsp fresh tarragon chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh flat-leaf parsley chopped
- cooked potatoes, rice or pasta
Instructions
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Wrap a 10-inch cast-iron skillet in aluminum foil, covering entire base of skillet. Set aside.
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Pat chicken thighs dry with paper towels and sprinkle both sides of thighs evenly with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium-high. Place chicken, skin side down, and lemon slices in skillet. Place prepared cast-iron skillet, bottom side down, on chicken. Cook until skin side is golden brown and crispy, 8 to 10 minutes, checking after 8 minutes. Turn chicken breasts, and place cast-iron skillet, bottom side down, on chicken. Cook until done, about 6 minutes. Remove from skillet, reserving lemon slices and 3 tablespoons of drippings in skillet, and cover chicken to keep warm.
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Add haricots verts, carrots, and shallots to nonstick skillet. Cook over medium-high, stirring often, 4 minutes. Add 1/2 cup each of the wine and stock. Cover and reduce heat to medium; cook until haricots verts and carrots are tender, about 8 minutes. Remove vegetables, and cover to keep warm. Set aside lemon slices.
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Squeeze juice from lemon slices into skillet; discard lemon slices. Add mustard, honey, and remaining 1/2 cup each wine and stock; stirring and scraping to loosen browned bits from bottom of skillet. Bring mixture to a simmer over medium, stirring occasionally. Cook 1 minute. Add butter, tarragon, thyme, and parsley. Cook, stirring constantly until butter is melted. Remove from heat.
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Place 2 chicken thighs on each of 4 plates. Divide vegetable mixture evenly among plates. Drizzle plates evenly with sauce. Serve with potatoes, rice, or pasta.
