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Skillet Chicken with Creamy Spring Vegetables

Whole Roasted Chicken with Root Vegetables


Roast Chicken:

  • 1 large chicken
  • 1 Tbsp dried thyme
  • 4 stalks of celery cut in half
  • 2 onions peeled and halved
  • ¼ tsp salt
  • ½ tsp fresh ground pepper
  • 2 Tbsp olive oil

Root Vegetables:

  • 2 onions peeled and cut in quarters
  • 4 cloves garlic cut in half
  • 4 carrots and/or parsnips, scrubbed and chopped
  • 4 potatoes, scrubbed and cut in quarters
  • ½ turnip roughly chopped
  • ½ tsp fresh ground pepper, salt, and thyme
  • 2 Tbsp olive oil



  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set chicken aside and keep warm.
  5. In a medium bowl, whisk together chicken broth, heavy cream, and flour; set aside.
  6. Add garlic and shallot to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in carrots and mushrooms until just tender, about 4-5 minutes.
  7. Stir in wine and stock mixture, scraping any browned bits from the bottom of the skillet; bring to a simmer.
  8. Stir in asparagus until crisp tender, about 3-4 minutes. Stir in dill and tarragon until fragrant, about 1 minute; season with salt and pepper, to taste. Return chicken to the skillet.
  9. Serve immediately.

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Our Location

We are located in the St Lawrence College North parking lot.
2 St. Lawrence Drive , Cornwall, Ontario

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