Skillet Chicken Thighs
A well-rounded chicken dinner in a single skillet!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 3 tbsp olive oil
- 4 chicken thighs
- 6 mini potatoes halved
- 1 tbsp red wine vinegar
- 1 tbsp minced shallot
- 1 tspn Dijon mustard
- salt and pepper
- 1 cup asparagus 1" chop
- 1 cup peas
Instructions
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In a skillet, heat 2 tbsp olive oil on medium-high heat. Cook chicken thighs 10 minutes on one side and flip to cook 5 minutes more. Remove from skillet.
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Add the potatoes to the skillet then add the chicken and roast for 15 minutes at 350 degrees Fahrenheit.
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Add the asparagus and peas and roast 3 minutes more.
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In a small bowl, combine 1 tbsp olive oil, red wine vinegar, a pinch of salt and pepper and mix well. Pour over roasted chickens and finish off by topping off with chopped tarragon (optional).
