Chicken Thigh Skewers in dijon and tarragon

Prep everything first: chop the aromatics, measure the dijon and tarragon elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the shallots and the rest of the dijon and tarragon flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.