Herbed Chicken With Spring Vegetables
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cloves
Garlic (minced)1 tsp
Fennel Seed1 tsp
Red Pepper Flake3 tbsps
Olive Oil1 tbsp
Butter1 cup
Chicken Broth170 g
Snap Pea (trimmed)110 g
Mushroom (morel)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper
4
Stir to combine
5
Place the chicken pieces on a work surface
6
Gently loosen the skin of the chicken and push the herb mixture under the skin
7
Season the chicken all over with salt and pepper
8
Warm the olive oil in a large skillet over medium-high heat
9
Place the chicken in the pan, skin side down, when the oil is hot
10
Cook until the skin is crispy and golden, about 5 minutes
11
Turn the chicken and cook the same way on the other side
12
Turn the heat off the pan and reserve
13
Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes
14
Meanwhile return the same pan to medium heat
15
Add 1 tablespoon of the butter
16
When the butter has melted add the cipollini onions and carrots
17
Sprinkle with salt and pepper
18
Cook until tender and golden in places, about 7 minutes
19
Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon
20
Add the snap peas and mushrooms
21
Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes
22
Season with salt and pepper, if necessary
23
Remove the chicken from the oven
24
Spoon the vegetables onto a serving platter along with the chicken
25
Spoon the sauce over the chicken
26
Serve immediately