Spring Chicken with Asparagus, Courgettes & White Wine
A quick and elegant chicken thigh dish featuring crispy skin, tender spring vegetables, and a creamy white wine sauce.
Ingredients
- •4 pieces chicken thighs (skin-on)
- •to taste salt
- •to taste black pepper
- •drizzle olive oil
- •knob butter
- •cloves garlic (grated)
- •sprig thyme
- •bunch asparagus (peeled and chopped)
- •pieces courgettes (chopped and seeded)
- •pieces white asparagus (peeled and chopped)
- •pieces shallots (chopped)
- •splash white wine
- •cup chicken stock
- •handful peas
- •splash double cream
- •handful wild garlic (chopped)
- •handful parsley (chopped)
- •handful chervil (chopped)
- •tsp dijon mustard
Method
- 1Season chicken thighs with salt and black pepper. Heat olive oil in a pan and cook chicken skin-side down until crispy.
- 2Add butter, garlic, and thyme to the pan. Remove chicken and let it rest.
- 3In the same pan, sauté shallots and garlic. Deglaze with white wine and reduce.
- 4Add chicken stock, asparagus, white asparagus, courgettes, and peas. Simmer until vegetables are tender.
- 5Stir in double cream, wild garlic, parsley, chervil, and dijon mustard. Place chicken thighs on top and drizzle with pan butter.