One-Pan Chicken With Asparagus, Almonds & Miso Butter

Directions

1. In a large bowl, combine chicken thighs, mustard, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well with your hands, smearing the mustard and seasonings evenly over both sides. Set aside.
2. Heat a 12-inch cast-iron or nonstick skillet over medium heat. Add the almonds, and toast them for 2 to 3 minutes, shaking the pan several times, until they’re light brown and nutty in aroma. Pour them onto a plate or bowl and set aside, wiping the skillet clean, if needed.
3. In the same skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chicken thighs to the skillet and cook until browned on the first side, about 4 to 5 minutes. (Tip: A splatter screen or fry guard works well to minimize mess.) Flip; continue cooking until browned and cooked through, about 4 minutes longer, or until 165F in the thickest parts. Turn down the heat if the fond on the bottom of the pan starts to burn. Transfer the thighs to a plate and set aside, leaving the fat in the pan.
4. Add the red onions to the skillet. Season with a big pinch of salt and pepper, and saute for about 4 minutes over medium heat, scraping up the fond.
5. Add the asparagus, garlic, and lemon zest, and season with salt and pepper. Sauté for 2 to 3 minutes, stirring often, or until the asparagus is bright green and starting to soften (the time will depend on the thickness of your asparagus). Add the rosé and simmer until reduced by half (about 1 minute) then add the miso and 1 tablespoon butter, stirring until they’re completely dissolved and integrated. Add 1/2 cup water, stirring to form a nice sauce, and return chicken thighs to the skillet, along with any juices that accumulated on the plate. Simmer until the sauce slightly thickens and the chicken is just warmed through. Adjust acidity and seasoning with lemon juice and salt, to taste. Top with a handful of tarragon leaves and the toasted almonds. Serve warm over couscous, pasta, or rice.