Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette
"This elegant single-skillet meal for two is deceptively easy to make. Ready in under an hour, this skillet chicken dinner includes your protein (perfectly golden-crisp chicken thighs), green veggies (peas and asparagus), a starch (baby Yukon gold potatoes), and a whole lot of vibrant flavor (hello, shallot vinaigrette). A great recipe for anyone cooking for one or two, this easy weeknight chicken dinner is one you’re sure to come back to again and again. ..."
INGREDIENTS
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1 tablespoon olive oil
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4 (6-oz.) bone-in, skin-on chicken thighs
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1/2 teaspoon table salt
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1/4 teaspoon black pepper
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1 cup baby Yukon Gold potatoes, halved (about 3/4 lb.)
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1 1/2 cups fresh asparagus, cut in 1-in. pieces
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1/4 cup fresh or frozen green peas
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Chopped fresh tarragon
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1 tablespoon olive oil
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1 tablespoon red wine vinegar
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1 tablespoon minced shallot
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1 teaspoon course Dijon mustard
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1/4 teaspoon table salt
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1/4 teaspoon black pepper
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