Sobeys “Inspired” magazine is seriously a great resource for recipes. I find SO many of my favourites in it, recipes that I use over and over again. This recipe drew my attention because we already had most of the ingredients. The one thing I would do differently would be to use the bone-in chicken thighs as the recipe suggested instead of boneless chicken breasts. Other then that it was a quick weeknight dinner that I’ll definitely make again!
4 bone-in chicken thighs, skin removed
1/2 tsp of S&P
2 tbsp canola oil
1 onion diced
3 garlic cloves, minced
3/4 tsp fresh Thyme
1 tbsp all-purpose flour
3/4 cup chicken broth
3/4 cup water
1 lemon, zested and juiced
1 tbsp capers, drained
12 White Petites potatoes, halved (I used red potatoes because I’m convinced the kind listed in this magazine do not exist
1 lb asparagus
2 tbsp minced parsley
Head 1 tbsp of the oil in a large deep skillet. Add your chicken and cook until golden brown (10 min). Transfer chicken to a plate.
Reduce heat to medium. Add remaining oil. Add onion, garlic, thyme and cook, stirring often about 5 minutes. Sprinkle with flour and cook for 1 min. Stir in chicken broth, water, lemon zest, juice and capers and bring to a boil. Add potatoes, cover and reduce heat to medium-low & cook about 10 minutes.
Add chicken to skillet, cover and cook about 20 minutes. Lay asparagus over chicken and cover until asparagus is tender (7 minutes). Sprinkle with parsley.
I found this really easy because once the chicken is cooked you just add things and keep stirring. It takes about an hour to cook but I found it very easy!
I used fresh thyme but I don’t know that I would next time. Sobeys only sells very large packages of fresh thyme and you only need 3/4 tsp for this recipe. I believe the remainder is still in my crisper, probably rotting. I’m sure dried thyme would work just as well!