Skillet Chicken with Spring Vegetables

Name: Skillet Chicken with Spring Vegetables
Yield: Serves 4
Ingredients: 3 pounds, bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; , Salt and pepper; 1 tablespoon, vegetable oil; 1/2 cup, chicken broth; 1/2 cup, dry white wine; 1 tablespoon, minced fresh tarragon; 1 pound, asparagus, trimmed and cut on bias into 2-inch lengths; 1 cup, frozen peas; 2 tablespoons, unsalted butter; 2 tablespoons, minced fresh chives

Main Courses
Chicken
Weeknight

Appears in Cook's Country April/May 2014

Our Skillet Chicken with Spring Vegetables starts the asparagus in the microwave which allows it to finish cooking in the tarragon pan sauce for a quick and flavorful weeknight meal.

SERVES 4

TIME 30 minutes

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