Chicken Thighs with Vegetables

1. Cook potatoes (see below).

Scrub potatoes and cook in boiling salted water for about 30 minutes.

Roast 2 chicken thighs (see below).

Rinse and pat dry the chicken thighs, then place on baking dish. Melt 20g (approximately 3/4 ounce) butter, stir in the salt and pepper and brush on the chicken. Bake in preheated 180°C (approximately 350°F) oven at for about 40 minutes or until golden brown. Brush with butter during cooking.

Prepare the vegetables (see below).

Rinse asparagus, and peel lower third. Cook in boiling salted water about 10 minutes. Plunge into ice cold water, then drain.

Peel and cook carrots in boiling salted water about 8 minutes. Plunge into ice cold water, then drain.

Cook snow peas in boiling salted water for about 2 minutes, plunge into cold water, then drain. Add a little of the blanching liquid and 20 g (approximately 3/4 ounce) butter in a pan and melt. Saute all vegetables with the potatoes in the melted butter. Season with salt and pepper. Arrange vegetables on warm plates. Pour the chicken stock into the pan.

4. Make sauce (see below).

Boil cream with 1 tablespoon chopped parsley and remaining cold butter. Remove from heat and mix until fluffy. Season with salt and pepper.

5. Prepare the dish (see below).