Creators
Samara Pardi
Description
This Asparagus Chicken recipe features succulent chicken thighs roasted with red potatoes and fresh asparagus, all enhanced with garlic and white wine for a flavorful, satisfying meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Chicken Thighs | 4 | bone-in, skin-on |
Asparagus | 1 lb | |
Red Potatoes | 8 | small, halved |
Garlic | 2 clove | minced |
Dry White Wine | 2 tbsp | |
Olive Oil | 4 tbsp | |
Salt | 1/2 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat 2 tbsp olive oil in a skillet. Add garlic and potatoes and cook over medium heat for about 15 minutes, until lightly browned.
- In a separate oven-safe skillet, heat remaining 2 tbsp olive oil, place chicken thighs skin-side down, then sprinkle with salt & pepper.
- Brown chicken for about 15 minutes without moving, then arrange in the pan with the potatoes, skin-side up this time. Add the white wine and transfer to the oven, then roast at 375 °F (190 °C) for about 20 minutes, until chicken is cooked through.
- Remove the ends from the asparagus and chop them into about 2 inch lengths. In the same pan that you browned the chicken, throw in the asparagus and saute for about 10 minutes, until softened but still crisp to the bite.
- When you remove the chicken and potatoes from the oven, top with the cooked asparagus and serve.
SUGGESTIONS
- Add some spice by throwing chili flakes in with the potatoes and garlic!