One Skillet Chicken Thighs With Asparagus And Peas

• 6 boneless skinless chicken thighs
• 1 teaspoon kosher salt
• 1 dash cracked black pepper
• 1/2 cup thick-cut bacon diced, about two pieces
• 2 tablespoons shallots diced
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1 teaspoon dijon mustard
• 1/2 cup chicken broth
• 1 cup frozen peas
• 1 pound asparagus cut in half, ends trimmed
• 1 tablespoon lemon juice
• 2 tablespoons butter at room temperature
• 4 tablespoons fresh herbs minced, such as parsley or dill

1. Preheat over to 375 degrees F.
2. Pat chicken thighs dry with a paper towel and season with salt and black pepper. Set aside.
3. In a heavy-bottomed, oven-safe skillet over medium-high heat, add the bacon and cook for 4-5 minutes, until crispy. Remove and let drain on paper towels. Carefully place chicken into bacon fat in skillet and sear until lightly browned on one side, 5-6 minutes. Transfer to a plate; set aside and keep warm.
4. Lower the heat and add in shallots and red pepper flakes; saute for 2-3 minutes until softened slightly. Add the white wine, stirring and scraping all the bits from the bottom of the pan. Whisk in the Dijon mustard, then add the bacon, chicken broth, peas, asparagus, and lemon juice. Season with a pinch of kosher salt and black pepper, bring to a boil, and then add the chicken thighs back to the pan. Place in oven and bake for 15-18 minutes.
5. Remove the chicken from the oven, add the butter, and swirl pan around. Garnish with minced herbs, and serve with rice or buttered egg noodles.

chicken thighs, kosher salt, cracked black pepper, bacon, shallots, red pepper, white wine, mustard, chicken broth, frozen peas, lemon juice, butter, fresh herbs

Taken from www.yummly.com/recipe/One-Skillet-Chicken-Thighs-With-Asparagus-And-Peas-2690591 (may not work)