Active Time
20 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 2 chicken thighs, 3/4 cup vegetables)
Photo: Daniel Agee; Food Styling: Karen Rankin; Prop Styling: Kashara Johnson

How to Make It

Step 1

Wrap a 10-inch cast-iron skillet in aluminum foil, covering entire base of skillet. Set aside.

Step 2

Pat chicken thighs dry with paper towels, and sprinkle both sides of thighs evenly with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium-high. Place chicken, skin side down, and lemon slices in skillet. Place prepared cast-iron skillet, bottom side down, on chicken. Cook until skin side is golden brown and crispy, 8 to 10 minutes, checking after 8 minutes. Turn chicken breasts, and place cast-iron skillet, bottom side down, on chicken. Cook until done, about 6 minutes. Remove from skillet, reserving lemon slices and 3 tablespoons of drippings in skillet, and cover chicken to keep warm.

Step 3

Add haricots verts, carrots, and shallots to nonstick skillet. Cook over medium-high, stirring often, 4 minutes. Add 1/2 cup each of the wine and stock. Cover and reduce heat to medium; cook until haricots verts and carrots are tender, about 8 minutes. Remove vegetables, and cover to keep warm. Set aside lemon slices.

Step 4

Squeeze juice from lemon slices into skillet; discard lemon slices. Add mustard, honey, and remaining 1/2 cup each wine and stock; stirring and scraping to loosen browned bits from bottom of skillet. Bring mixture to a simmer over medium, stirring occasionally. Cook 1 minute. Add butter, tarragon, thyme, and parsley. Cook, stirring constantly, until butter is melted. Remove from heat.

Step 5

Place 2 chicken thighs on each of 4 plates. Divide vegetable mixture evenly among plates. Drizzle plates evenly with sauce. Serve with potatoes, rice, or pasta.

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