Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette
Crisp-skinned chicken thighs roast with potatoes, asparagus and peas, then get a bright shallot vinaigrette to pull the skillet together.
Ingredients
- Olive oil
- Salt
- Pepper
- Wine vinegar
- Red wine
- Chicken thighs
- Chicken
- Asparagus
Directions
- Preheat the oven to 400 degrees F. Warm the olive oil in a 12-inch skillet over medium-high heat. Season the chicken thighs with salt and pepper, then set them in the hot oil with the skin facing down. Cook until the skin is deeply golden, about 10 minutes. Turn the thighs over and brown the second side, about 5 minutes. Move the chicken to a plate.
- Add the potatoes to the skillet and stir them through the oil. Nestle the chicken back into the pan. Transfer the skillet to the preheated oven and roast until the potatoes are nearly tender, 12 to 15 minutes. Add the asparagus and peas, tossing them so they get coated in the pan juices. Roast a little longer, until the vegetables are tender and a thermometer placed in the thickest part of the thighs reads 165 degrees F, 3 to 4 minutes more.
- Make the Shallot Vinaigrette: In a small bowl, whisk together the oil, red wine vinegar, shallot, mustard, salt and pepper. Spoon the vinaigrette over the chicken thighs and vegetables, then finish with tarragon. Serve immediately.