Herbed Chicken With Spring Vegetables

Name: Herbed Chicken With Spring Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 chicken breasts, 4-6 serving(s)
Ingredients: 1/4 cup chopped fresh thyme leave; 1/4 cup chopped fresh parsley leaves; 3 garlic cloves, minced; 1 teaspoon fennel seed; 1/4 teaspoon red pepper flakes; kosher salt; fresh ground black pepper; 3 boneless skin-on chicken breasts; 3 bone-in skin-on chicken thighs; 3 tablespoons olive oil; 1 tablespoon butter; 6 cipollini onions, trimmed and peeled; 8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip; 1 cup chicken broth; 6 ounces snap peas, trimmed; 4 ounces morels

Submitted by Ashbow

"A delicious, hearty meal, and pretty healthy, too! Please rate and review. :) Courtesy Giada De Laurentiis."

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Ready In:: 40mins
Ingredients:: 16
Yields:: 4-6 chicken breasts
Serves:: 4-6

ingredients

¹⁄₄ cup chopped fresh thyme leave
¹⁄₄ cup chopped fresh parsley leaves
3 garlic cloves, minced
1 teaspoon fennel seed
¹⁄₄ teaspoon red pepper flakes
kosher salt
fresh ground black pepper
3 boneless skin-on chicken breasts
3 bone-in skin-on chicken thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morels

directions

Preheat the oven to 375 degrees F.
In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

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RECIPE SUBMITTED BY

Ashbow

My name is Ashley... I have a daughter who is 14 months old and a loving fiance. I'm here to improve my cooking skills, as I can barely manage dinner sometimes! I love to bake, though. Someday, I'll be able to cook every recipe I've saved from here... which is over a thousand. Most recipes I put up are one's I find from books or online; some are for me to remember later on. ***If you really loved a recipe, plan to make it again, and had no complaints... DON'T GIVE IT JUST 4 STARS! Give the recipe its deserved 5 stars.**** With that in mind, if you're going to post a picture of the finished meal/food you just reviewed, at least make it look appealing with better lighting! I've seen some horrible pictures that turned me away completely from making something on here, even though I'm sure the food tastes great.

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