Skillet chicken with spring veggies

From Damn Delicious

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 3/4 cup low sodium chicken broth
• 1/4 cup heavy cream
• 1 1/2 tablespoons all-purpose flour
• 3 cloves garlic, minced
• 1 shallot, minced
• 3 carrots, peeled and cut into 1/3-inch diagonal slices
• 1 pound asparagus, trimmed
• 1 1/2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh tarragon

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with salt and pepper, to taste.
3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set chicken aside and keep warm.
5. In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.
6. Add garlic and shallot to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in carrots until just tender, about 4-5 minutes.
7. Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.
8. Stir in asparagus until crisp tender, about 3-4 minutes. Stir in dill and tarragon until fragrant, about 1 minute; season with salt and pepper, to taste. Return chicken to the skillet.
9. Serve immediately.

Notes from Jill's Kitchen: this was a delightful new recipe attempt. I almost forgot the dill at the end and I'm glad I remembered in time; it was a unique addition that sets this apart from similar dishes. I didn't want to buy fresh dill and fresh tarragon, so I left the tarragon out and it tasted just fine. I didn't want to delete the tarragon until I have tried the recipe with it so I can compare and know if the tarragon makes it just amazing and worth the extra $2.50.