This Creamy Asparagus and Mini Potato Chicken Thighs dinner is hearty and delicious, with mini red potatoes, leeks, asparagus and peas for lots of green goodness, too!
In my part of the world, the month of May can present a wide range of weather. It could actually snow one day, then be 80F. the next. So menu planning is definitely day-to-day :) There’s certainly still days that call for something a little heartier, but at the same time, we can celebrate Spring with what’s in season now, like asparagus and peas.
This creamy dish channels my nostalgic love of creamed peas and potatoes, put together with crispy chicken thighs and some more green goodness with the addition of Spring asparagus and leeks. It’s a delicious, all-in-one skillet dinner, sure to satisfy everyone!
Cook’s Notes for Creamy Asparagus and Mini Potato Chicken Thighs
If you don’t have or want to use wine in this recipe, simply replace with additional chicken broth.
Don’t forget to season your sauce at the end, as needed. The proper amount of seasoning will really bring out all the great flavours in this one!
I started out with a stainless steel skillet, but switched to a small roasting pan, to comfortably fit all the ingredients. Unless your skillet is quite large and deep, you may wish to go that route, too. A roasting pan has the added benefit of being able to be used on the stove-top at the end as well, without switching pans again.
Creamy Asparagus Potato Chicken
A hearty and delicious all-in-one-skillet dinner, with chicken, potatoes, asparagus and peas.
- 5 bone-in, skin-on chicken thighs
- Salt and freshly ground pepper
- 2 Tbsp butter
- 1 leek root end trimmed, thinly sliced white part only, well rinsed
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 lb small red potatoes about 1-inch diameter
- 1 lb asparagus trimmed and cut in to 2-inch pieces
- 1/2 cup frozen peas
- 1/4 cup heavy cream
- 2 tsp cornstarch
Preheat oven to 450F. Season chicken with salt and pepper. In a large, oven-proof skillet, melt butter over medium-high heat. Add chicken to skillet, skin side down and cook until golden, about 5 minutes. Turn chicken and cook the other side about 5 minutes, as well. Transfer chicken to a plate. (If there is a lot of fat in the pan, spoon off most of it and discard.)
Reduce heat to medium. Add leeks and cook, stirring, until softened, about 4 minutes. Add the wine and allow to simmer about 1 minutes, or until most has evaporated. Add the chicken broth and potatoes, along with a sprinkling of salt and some freshly ground pepper. Bring to a boil, then return chicken to pan, skin side up. (*Note: If your skillet is small, you may wish to transfer it all to a small roasting pan, for more room).
Place in oven and allow to cook in the oven for 15 minutes. Remove from oven, add the asparagus and peas. Cover with a lid or aluminum foil and return to the oven until potatoes are tender and chicken is cooked through, about 10-15 minutes mores. Remove from oven. Remove chicken to a plate and place skillet/roasting pan over medium heat on the stove-top. Mix heavy cream with cornstarch. Stir in to pan sauce to stir to combine. Simmer briefly to thicken sauce. Taste, and season with salt and pepper, as necessary. Spoon pan sauce on to plate with chicken and serve.