Tarragon-Infused Chicken Thighs with Spring Vegetables

Name: Tarragon-Infused Chicken Thighs with Spring Vegetables
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 (bone-in, skin-on) chicken thighs; 1 tbsp olive oil; 1 lb (quartered) new potatoes; 1 cup fresh peas; 2 tbsp (chopped) fresh tarragon; 2 cloves (minced) garlic; 1/2 cup chicken broth; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken thighs simmered with fresh spring peas, new potatoes, and tarragon for a vibrant, seasonal dinner.

Cuisine: French

Category: Vegetarian

Prep: 8 minutes. Cook: 16 minutes.

Serves 4.

Ingredients

4 (bone-in, skin-on) chicken thighs
1 tbsp olive oil
1 lb (quartered) new potatoes
1 cup fresh peas
2 tbsp (chopped) fresh tarragon
2 cloves (minced) garlic
1/2 cup chicken broth
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Pat chicken thighs dry, season with salt and pepper, then sear for 4-5 minutes per side until golden brown.
Step 2: Add potatoes and garlic to the skillet, stirring to coat in oil. Cook for 3 minutes until potatoes start to soften.
Step 3: Pour in chicken broth, add peas, 1 tbsp tarragon, and lemon juice. Bring to a simmer, then cover and cook for 15-18 minutes until chicken reaches 165°F and potatoes are tender.
Step 4: Stir in remaining 1 tbsp tarragon and serve immediately with extra lemon wedges.