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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 1 hr Servings: 4 creamy asparagus chicken
Ingredients Ingredient Checklist 4 bone-in, skin-on chicken-breast halves, split and patted dry Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups) 1/3 cup dry white wine, such as Sauvignon Blanc 1 1/2 cups low-sodium chicken broth 1 pound very small red potatoes (each 1 inch diameter), halved 1 pound asparagus, trimmed and cut into 2-inch pieces 1/4 cup heavy cream Dill sprigs, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr Servings: 4 creamy asparagus chicken
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr
Servings: 4
prep: 35 mins
total: 1 hr
prep:
35 mins
total:
1 hr
Servings: 4
4
creamy asparagus chicken
creamy asparagus chicken
Ingredients
Ingredients
- 4 bone-in, skin-on chicken-breast halves, split and patted dry Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups) 1/3 cup dry white wine, such as Sauvignon Blanc 1 1/2 cups low-sodium chicken broth 1 pound very small red potatoes (each 1 inch diameter), halved 1 pound asparagus, trimmed and cut into 2-inch pieces 1/4 cup heavy cream Dill sprigs, for serving
Directions
Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.
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All Reviews for Creamy Asparagus Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Asparagus Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
