Ingredients:
• 3 lb bone-in-chicken drumsticks and thighs, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 TB spoon oil
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1 TB spoon minced fresh tarragon
• 1 lb asparagus, trimmed and cut into 2-inch lengths
• 1 cup frozen peas
• 2 TB spoons butter
Directions:
• Adjust oven rack to middle position and heat oven to 475 degrees F.
• Season chicken with salt and pepper.
• Heat oil in ovensafe skillet over medium-high heat until just smoking.
• Cook chicken, skin side down, until well browned, 10 minutes.
• Flip and cook until lightly browned on second side, about 2 minutes.
• Add broth, wine and tarragon.
• Transfer to oven.
• Roast until chicken register 175 degrees F, 15 minutes.
• Transfer chicken to platter and tent loosely with foil.
• Meanwhile, microwave asparagus in covered bowl until just tender, about 3 minutes.
• Bring sauce to boil over medium-high heat and cook until slightly thickened, about 3 minutes.
• Add peas and asparagus and cook until warmed through, about 1 minute.
• Off heat, whisk in butter.
• Season with salt and pepper to taste.
• Pour vegetables and sauce over chicken.
• Serve.
