Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 661

% Daily Value *
Total Fat 47g61%
Saturated Fat 18g91%
Cholesterol 323mg108%
Sodium 713mg31%
Total Carbohydrate 8g3%
Dietary Fiber 3g10%
Total Sugars 2g
Protein 56g113%
Vitamin C 21mg23%
Calcium 71mg5%
Iron 4mg21%
Potassium 896mg19%

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.

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  1. 6 skinless, boneless hen thighs (approximately 2 pounds)
  2. 1 teaspoon Italian seasoning, or any herb combo
  3. 1/2 teaspoon paprika
  4. half teaspoon garlic powder
  5. salt and freshly floor black pepper to taste
  6. 1 tablespoons olive oil
  7. 1 tablespoon unsalted butter
  8. 1 cup bird broth
  9. 1 pound asparagus, ends trimmed, cut into 1 half-inch pieces
  10. 1 tablespoon minced garlic, or to taste
  11. 1/2 lemon, juiced
  12. 4 tablespoons bloodless unsalted butter
  13. 1 tablespoon minced sparkling parsley
  14. 1 lemon, sliced (non-compulsory)


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.