Step 1

Heat oven to 375°.Pat chicken thighs dry with a paper towel and season with 1 tsp salt and pepper both sides

Step 2

Heat olive oil in a cast iron skillet, dutch oven or other ovenproof skillet

Step 3

Sear the chicken skin side down until skin is golden brown about 8 minutes

Step 4

** Flip chicken thighs and cook for 5 minutes longer

Step 5

Remove chicken from pan, set aside on a plate.Reduce heat to medium

Step 6

Add shallots to the pan and cook for 3-5 minutes until they begin to brown

Step 7

Add garlic and sauté for 1 minutes longer

Step 8

Add whole sprigs of thyme, wine, and mustard, stirring until ingredients have combined

Step 9

Let the wine sauce simmer for 2 minutes before adding cherry tomatoes & olives

Step 10

Season with 1/2 teaspoon salt.Place the asparagus *** in the bottom of the pan with the olives and tomatoes

Step 11

Add chicken to pan skin side up and bake for 35 minutes.** If the chicken skin is browning to quickly turn the heat to medium

Step 12

*** Try to buy asparagus that is evenly sized