Roasted Chicken & Asparagus With Pan Sauce

Name: Roasted Chicken & Asparagus With Pan Sauce
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) canola oil; 4 boneless, skinless chicken thighs (4-oz./125 g each); 2 tbsp (30 mL) Bell Pepper Herb Rub; 1 small onion, thinly sliced; 1 pkg (8 oz./250 g) baby portabella mushrooms, thinly sliced; 1 pint (500 mL) cherry tomatoes, cut in half; 1 bunch (about 1 lb./450 g) asparagus, trimmed and cut into 1" (2.5 cm) pieces; 2 garlic cloves, pressed; ½ tsp (2 mL) salt; ½ cup (125 mL) white wine or chicken stock; 2 tbsp (30 mL) lemon juice

Prep 5 min

Cook 25 min

Ready in 30 min

The pan sauce in this recipe brings an additional layer of flavor to the dish without overwhelming the lighter flavors of the chicken, asparagus, and mushrooms.

Ingredients

1 tbsp (15 mL) canola oil
4 boneless, skinless chicken thighs (4-oz./125 g each)
2 tbsp (30 mL) Bell Pepper Herb Rub
1 small onion, thinly sliced
1 pkg (8 oz./250 g) baby portabella mushrooms, thinly sliced
1 pint (500 mL) cherry tomatoes, cut in half
1 bunch (about 1 lb./450 g) asparagus, trimmed and cut into 1" (2.5 cm) pieces
2 garlic cloves, pressed
½ tsp (2 mL) salt
½ cup (125 mL) white wine or chicken stock
2 tbsp (30 mL) lemon juice

Directions

Preheat the oven to 425°F (220°C). Heat the oil in the 4.5 qt. (4.3 L) Stainless Steel Saute Pan over medium-high heat for 3–5 minutes.
Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).
After the chicken is removed, add the mushrooms, onions, garlic, and salt. Sauté for 2–3 minutes.
Add the wine or chicken stock, lemon juice, and remaining rub. Simmer for 3–5 minutes, or until the liquid is reduced by half.
Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake, uncovered, for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Yield:

4 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 240, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 7 g, Protein 18 g

Cook's Tips:

Fond is what’s left in the pan after you sear food—but it’s not just something to scrub away! It’s packed with flavor, and all you have to do to incorporate it into your recipe is deglaze the pan. Add a little wine, broth, or other liquid and stir to get more flavorful food.