Chicken Thighs with Vegetables
Chicken thighs with vegetables is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken thighs
- 1 bunch Green asparagus
- 200 g Sugar snap peas
- 600 g new potatoes
- 8 small carrots
- 80 g Butter
- 200 ml chicken stock
- 2 tbsp chopped parsley
- 4 tbsp heavy cream
Instructions
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1.
Wash the potatoes and simmer in salted water for about 30 minutes.
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2.
Rinse the chicken thighs, pat dry, and place them in a baking dish. Melt 20 g of butter, season with salt and pepper, and brush the thighs. Bake in a preheated oven at 180°C for about 40 minutes until golden brown, brushing with butter midway.
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3.
Wash the asparagus, peel the lower third, and blanch in boiling salted water for about 10 minutes. Shock in cold water. Peel the carrots and blanch for about 8 minutes. Blanch the sugar snap peas for about 2 minutes. Cool and drain all vegetables.
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4.
In a pan, glaze the vegetables with a splash of blanching liquid and 20 g butter. Season with salt and pepper. Arrange the veggies on warm plates and pour chicken stock into the pan. Bring to a boil, add 1 tbsp chopped parsley and remaining cold butter. Remove from heat and whisk until frothy. Season with salt and pepper.
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5.
Slice the chicken thigh and place it over the vegetables. Pour sauce over it. Fold the remaining parsley into the heavy cream and dollop onto the chicken. Serve immediately.
