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Quick Skillet-Roasted Chicken with Spring Vegetables
Ingredients
  • 4 (10-ounce) skin-on airline chicken breasts
  • 1 ½ teaspoons kosher salt, divided, plus more to taste
  • ¾ teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 6 small carrots, sliced diagonally into 1-inch pieces (about 1 ½ cups)
  • 8 ounces fresh oyster mushrooms, halved
  • 6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)
  • 3 tablespoons unsalted butter, cut into pieces, divided
  • 6 rosemary and thyme sprigs, divided
  • 2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)
  • ¼ cup (2 ounces) rosé wine
  • ½ cup unsalted chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley
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