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🍽️ Crispy Chicken Thighs with Colorful Asparagus Medley

511 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• salt
• pepper (from the mill)
• 2 tbsp flour
• 4 shallots
• 1 garlic clove
• 2 carrots
• 3 tbsp oil
• 0.5 tsp dried thyme
• 0.5 tsp rosemary
• 200 ml red wine
• 200 ml chicken broth
• 200 g green asparagus
• 75 g green olives (pitted)
• 75 g black olives (pitted)

Instructions

1. 1. Peel the shallots and the garlic.
2. 2. Finely chop the shallots and the garlic.
3. 3. Peel the carrots.
4. 4. Halve the carrots lengthwise.
5. 5. Slice the carrots into thin rounds.
6. 6. Season the chicken thighs generously with salt.
7. 7. Season the chicken thighs with pepper to taste.
8. 8. Place the flour on a flat plate.
9. 9. Turn the chicken thighs in the flour.
10. 10. Press the flour lightly so it sticks to the chicken.
11. 11. Heat the oil in a large casserole dish.
12. 12. Brown the chicken thighs on all sides over high heat.
13. 13. Add the chopped shallots to the casserole dish.
14. 14. Add the chopped garlic.
15. 15. Add the carrot slices to the pan.
16. 16. Add the fresh herbs to the pan.
17. 17. Roast the vegetables and chicken thighs for about 2 minutes.
18. 18. Pour the wine over the dish.
19. 19. Let the wine reduce by about half.
20. 20. Pour the broth into the casserole dish.
21. 21. Reduce the heat to low.
22. 22. Let the dish simmer for about 20 minutes.
23. 23. Wash the asparagus under running water.
24. 24. Peel the lower third of the asparagus spears.
25. 25. Trim off the tough ends of the asparagus.
26. 26. Cut the asparagus into pieces about 4 cm long.
27. 27. Add the prepared asparagus to the chicken thighs.
28. 28. Add the olives to the casserole dish.
29. 29. Let everything cook for another 7 minutes.
30. 30. Season the dish with salt and pepper to taste.

Nutrition per serving

• kcal: 511
• Protein: 34 g · Fett/Fat: 33 g · Carbs: 13 g