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Export 11 ingredients for grocery delivery
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
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