Honey Chicken Thighs with Spring Vegetables

0
1530

With perfectly browned thighs and bright vegetables, this dish is a celebration of fresh spring produce and flavor.

Honey Chicken Thighs with Spring Vegetables
Serves: 4-6 servings
 
Ingredients
  • 6 bone-in skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ⅓ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 6 large carrots, cut into 3x½-inch sticks or 12 baby carrots, tops removed
  • 3 cloves garlic, smashed
  • 2 sprigs fresh tarragon
  • ¼ cup honey
  • ¼ cup white balsamic vinegar
  • 2 tablespoons chopped fresh tarragon
  • ½ pound sugar snap peas, halved if desired
  • Garnish: fresh tarragon
Instructions
  1. Preheat oven to 425°.
  2. Sprinkle chicken with salt and pepper. Place flour in a small dish. Dredge chicken in flour, shaking off excess.
  3. In a 12-inch cast-iron skillet, heat oil and butter over medium-high heat. Add chicken, skin side down; cook until golden brown, about 5 minutes. Turn, and cook 3 minutes more. Remove chicken from skillet; pour off drippings from skillet.
  4. Place carrots, garlic, and tarragon sprigs in skillet; top with chicken, skin side up.
  5. In a small bowl, combine honey, vinegar, and chopped tarragon; drizzle onto chicken.
  6. Bake for 30 minutes. Add snap peas to skillet, and bake 10 minutes more. Let stand for 10 minutes before serving. Garnish with tarragon, if desired.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.