This is a tasty asparagus and mushroom chicken dish that goes great with rice, potatoes, or polenta.
Chicken (thighs in this case)
Asparagus (1/2 to 3/4 of a bunch)
1/2 of an Onion
Corn starch (optional)
Add your chicken to a roasting pan with, along with thinly sliced onion, minced garlic, and chopped herbs. Add a bit of olive oil, balsamic vinegar, white wine, and lemon juice.
Next, add sliced asparagus (reserve a few asparagus heads and add them with about 10 minutes left in the cooking) and sliced mushrooms. Season everything with salt and pepper, and mix it enough to incorporate everything (but try to keep the asparagus heads intact), then bake it in a 350 degree oven for 1 to 1 1/2 hours. Check the consistency of the sauce/juice about 10-15 minutes out, and if you’d like to thicken it, mix a little corn starch with white wine, mix it in, and cook for the remaining 10-15 minutes.
When it’s done, drizzle with more lemon juice, add chopped parsley, serve and enjoy.