| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 661 |
| Fat | 47g |
| Carbs | 8g |
| Protein | 56g |
Nutrition Facts
Servings Per Recipe 4
Calories 661
| % Daily Value * | |
| Total Fat 47g | 61% |
| Saturated Fat 18g | 91% |
| Cholesterol 323mg | 108% |
| Sodium 713mg | 31% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 3g | 10% |
| Total Sugars 2g | |
| Protein 56g | 113% |
| Vitamin C 21mg | 23% |
| Calcium 71mg | 5% |
| Iron 4mg | 21% |
| Potassium 896mg | 19% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- 3-Ingredient Baked Goat Cheese Dip
Ingredients
- 6 skinless, boneless hen thighs (approximately 2 pounds)
- 1 teaspoon Italian seasoning, or any herb combo
- 1/2 teaspoon paprika
- half teaspoon garlic powder
- salt and freshly floor black pepper to taste
- 1 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup bird broth
- 1 pound asparagus, ends trimmed, cut into 1 half-inch pieces
- 1 tablespoon minced garlic, or to taste
- 1/2 lemon, juiced
- 4 tablespoons bloodless unsalted butter
- 1 tablespoon minced sparkling parsley
- 1 lemon, sliced (non-compulsory)
Directions
Pat fowl thighs dry and trim any extra fats.
In a small bowl, integrate Italian seasoning, paprika, garlic powder, salt, and pepper. Season each facets of fowl thighs with herb combination.
In a massive, nonstick skillet, warmness olive oil and 1 tablespoon butter over medium heat. When oil is hot and butter is melted, add fowl in a single layer and brown on each aspects, approximately five mins in keeping with aspect. Remove to a plate and keep warm.
Pour hen broth into the skillet, scraping up any browned bits, and bring to a boil. Boil till broth is decreased in volume via 1/2, 3 to five mins.
Add asparagus and prepare dinner, stirring on occasion, till asparagus is a deep, vibrant inexperienced coloration, 3 to five mins.
To the asparagus, upload clean garlic and lemon juice and cook dinner about 1 minute. Add butter, one tablespoon at a time. Stir quickly, till each pat is completely melted, earlier than adding some other.
Return bird to the skillet, nestling the portions down into the sauce and asparagus. Sprinkle with minced parsley and prepare dinner till the inner temperature of hen, measured with an immediate-examine thermometer, reads a hundred sixty five ranges F (74 levels C), 2 to 3 mins.
Spoon sauce over the chicken thighs to serve, and garnish with lemon slices. Serve warm.
