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