Asparagus & White-Wine Chicken

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This is out of the March 2018 Sunset magazine...this sounds delicious..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (341 g)
  • Calories 321.4
  • Total Fat - 21.7 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 63.5 mg
  • Sodium - 719.5 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.7 g
  • Protein - 22.3 g
  • Calcium - 68.1 mg
  • Iron - 4.9 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400°F. with a rack in top third of oven and a second one below it.

Step 2

Trim ends from asparagus, then toss with 1 tablespoon olive oil, on a rimmed baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Roast on lover rack until tender and lightly charred, 15 to 20 minutes.

Step 3

Meanwhile, stir together remaining 1/2 teaspoon each salt and pepper with the paprika and garlic powder. Rub chicken with 1 tablespoon oil and the and the spice rub.

Step 4

Heat remaining 2 tablespoon oil in a large oven proof pan over medium-high heat. Add chicken; cook until browned beneath, 4 minutes. Turn over, then bake on upper rack until cooked through, 9 to 10 minutes. Transfer to a platter; tent with foil.

Step 5

Discard all but 1 1/2 teaspoons drippings from pan. Add shallot and cook over medium, heat stirring, until softened, 2 minutes. Increase heat to high, stir in wine and chopped tarragon; boil until liquid reduces by half. Add broth and juices from cooked chicken; boil until reduced to 1/3 cup 10 minutes. Stir in lemon juice, remove form heat, and stir in butter. Set asparagus next to chicken. Pour sauce over chicken and sprinkle with tarragon leaves.

Tips & Variations


No special items needed.

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