Baked Chicken Tighs With Asparagus

Ingredients

• 1 1/3 kg Chicken thigh, skinned
• 450 g Asparagus
• 4 pcs Shallot
• 6 pcs Cherry tomatoes
• 8 clove Garlic
• 5 sprig Thyme, fresh
• 1 1/2 tsp Sea salt
• 1/4 tsp Black pepper, ground
• 1 tbsp Olive oil
• 120 ml Dry white wine
• 1 tbsp Dijon mustard
• 240 ml Green olive

Method

1. Heat oven to 375°.
2. Pat chicken thighs dry with a paper towel and season with 1 tsp salt and pepper both sides.
3. Heat olive oil in a cast iron skillet, dutch oven or other ovenproof skillet. Sear the chicken skin side down until skin is golden brown about 8 minutes. Flip chicken thighs and cook for 5 minutes longer. Remove chicken from pan, set aside on a plate.
4. Reduce heat to medium. Add shallots to the pan and cook for 3-5 minutes until they begin to brown.
5. Add garlic and sauté for 1 minutes longer.
6. Add whole sprigs of thyme, wine, and mustard, stirring until ingredients have combined. Let the wine sauce simmer for 2 minutes before adding cherry tomatoes & olives. Season with 1/2 teaspoon salt.
7. Place the asparagus in the bottom of the pan with the olives and tomatoes. Add chicken to pan skin side up and bake for 35 minutes.