Cooked - Creamy Asparagus Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Asparagus Chicken

4.0

4 bone-in, skin-on chicken-breast halves, patted dry

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)

⅓ cup dry white wine, such as Sauvignon Blanc

1 ½ 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

¼ cup heavy cream

Dill sprigs, for serving

Preheat oven to 450°F. 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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍽️Dinner Party📆Everyday

Season🌸Spring

DifficultyMedium ⏰ 45m

Created 26 weeks ago

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