Pan-Roasted Chicken Thighs with Spring Vegetables by Primal Gourmet - FoodSocial
These Pan-Roasted Chicken Thighs with Spring Vegetables are a great way to welcome the warmer months with seasonal ingredients.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Ingredients
- 1 1/2 cups Peas, Green
- 1 lb Asparagus
- Kosher Salt
- 6 Chicken Thigh, Bone In and Skin On - US Wellness Meats
- 2 tsp Paprika
- .25 tsp Black Pepper
- 1 Tbsp Avocado Oil
- 1 Leek
- 2 cloves Garlic
- 1 1/2 cups Chicken Bone Broth
- 1 Lemon
- 1 1/2 tsp Dijon Mustard
- 2 Tbsp Ghee
- .25 cup Chives
- .25 cup Dill, Fresh
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