Name: Poulet au Vin Blanc with Buttered Asparagus
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces (about 800 g total) bone-in, skin-on chicken thighs; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp all-purpose flour; 1 tbsp extra-virgin olive oil; 6 tbsp (85 g), divided unsalted butter; 3 medium, thinly sliced (about 90 g) shallots; 3 cloves, smashed and minced garlic; 1 cup (240 ml) dry white wine; 1 cup (240 ml) low-sodium chicken stock; 3 sprigs fresh thyme; 1 tbsp fresh lemon juice; 2 tbsp chopped, for garnish fresh flat-leaf parsley; 1 lb (about 450 g), trimmed asparagus; 1/2 tsp salt (for asparagus); 1/2 tsp lemon zest (optional, for finishing asparagus)

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