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Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette
Ingredients
  • 1 tablespoon olive oil
  • 4 (6-oz.) bone-in, skin-on chicken thighs
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper
  • 1 cup baby Yukon Gold potatoes, halved (about ¾ lb.)
  • 1 ½ cups fresh asparagus, cut in 1-in. pieces
  • ¼ cup fresh or frozen green peas
  • Chopped fresh tarragon
  • subheading: SHALLOT VINAIGRETTE:
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon course Dijon mustard
  • ¼ teaspoon table salt
  • ¼ teaspoon black pepper
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