Recipe Background
A savory, aromatic roast chicken with veggies perfect for gatherings.
Sunday-Best Chicken & Veggies is a comforting dish that wraps you in a warm embrace of savory flavors and gentle aromas. The chicken, with its crispy, golden-brown skin, releases a mouthwatering scent as it sizzles in melted butter. Cooking transforms the humble chicken thighs into tender morsels, soaking up the rich, creamy sauce to create a harmony of taste. The veggies—fresh and vibrant—bring their own textures and flavors, from the earthy cremini mushrooms to the sweet, colorful carrots and asparagus that retain a satisfying crunch.
The air fills with the aroma of garlic and shallots mingling with white wine, adding depth and brightness to the dish. When you stir the sauce, it clings to the back of a spoon, just the right consistency to blanket the chicken without overwhelming. Scrape the browned bits from the skillet’s bottom; this simple step maximizes flavor, adding a robust depth that underpins the dish. Finally, the fresh dill and tarragon give it a refreshing lift, making each bite feel like a gentle nudge into spring.
Ideal for sharing, this meal is both elegant and approachable, perfect for gathering friends or family around the table. It’s less a dish and more an occasion, inviting good conversations and a little laughter over a hearty, classic meal. The effort is in the details, rewarding every cook with a dish that is as welcoming as it is delicious.
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.
×