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Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

MyRecipes
  • minutes
  • Serves

INGREDIENTS

1 tbsp

olive oil

4

bone-in, skin-on chicken thighs

1/2 tsp

table salt

1/4 tsp

black pepper

1 cup

baby Yukon Gold potatoes, halved (about 3/4 lb.)

1 1/2 cups

fresh asparagus, cut in 1-in. pieces

1/4 cup

fresh or frozen green peas

Chopped fresh tarragon

1 tbsp

olive oil

1 tbsp

red wine vinegar

1 tbsp

minced shallot

1 tsp

course Dijon mustard

1/4 tsp

table salt

1/4 tsp

black pepper