The best part? You can make it all in one pan!
What You’ll Need:
8 skinless, boneless chicken thighs
1/2 cup all-purpose flour
4 tablespoons olive oil
8 ounces cremini mushrooms, cleaned and quartered
11 ounces carrots, cleaned, trimmed, and sliced (1/2-inch thick and 1-inch long)
2 Yukon gold potatoes, peeled, and cut into 1-inch pieces
1 medium leek, white, and light green parts only, cleaned and chopped
2 cloves of garlic, minced
1/2 cup dry white wine
2 cups chicken stock
1/4 pound radishes, cleaned and quartered
1/4 pound sugar snap peas
4 ounces ramps, cleaned thoroughly, trimmed and cut into 1-inch pieces
1/2 pound asparagus, trimmed and cut into 1” pieces
Gotham Greens basil pesto
Salt and freshly ground pepper
What to Do:
Pat chicken dry and trim off excess hanging pieces of fat. Season liberally with salt and pepper.
Put the flour in a Ziploc bag and add the chicken pieces. Seal bag and toss well to coat the chicken thoroughly. Remove chicken from bag, shaking off excess flour as you remove.
Heat 3 tablespoons olive oil in a heavy 12-inch sauté pan set over medium-high heat. Once smoking hot, add chicken to pan and thoroughly brown on each side, 5-6 minutes per side. Remove chicken to a plate and keep warm.
Add 1 tablespoon olive oil to brown bits and remaining oil in pan and let heat up for 30 seconds. Add mushrooms and stir around for 4 minutes.
Add potatoes, carrots, leeks, and garlic, and mix together for approximately 3 minutes.
Scatter approximately 3 tablespoons flour onto the veggies in the pan and mix into veggie mixture thoroughly for 1-2 minutes.
Add 2 cups of chicken stock and 1/2 cup of wine and cook, stirring frequently, for 6-7 minutes. Season with salt and freshly ground pepper to taste.
Return chicken to pan and cover pan, reducing heat to medium-low. Cook about 8 minutes, then add radishes, sugar snap peas, and ramps. Cook another 7-8 minutes and add asparagus. Return cover and let simmer 10 minutes until asparagus is crisp tender. If needed, sprinkle with salt and freshly ground pepper.
Serve entire pan with a dollops of pesto around it or serve individual dishes with one dollop of pesto.