This recipe is a great way to slip some extra vegetables in - it's very accommodating. In this video I added shiitake mushrooms, which are said to provide anti-inflammatory benefits. Cremini mushrooms, which are easier to find in many American groceries, taste similar and provide many of the same benefits. Thoroughly wash asparagus and clean mushroom. Chop asparagus into 1-2 inch pieces and mushrooms as you see fit. Finely chop garlic and onion or shallots.Add a small portion of oil to a skillet and cook chicken thighs over medium heat, being careful not to burn, until juices start to appear or about 10-12 minutes. Turn the chicken. Add mushrooms, garlic and onion and re-cover, allowing the mushrooms to steam and soften.With about 5 minutes left until the chicken is cooked through, add the asparagus and mix. Cover and let cook until the chicken is fully cooked and the asparagus is tender. Whatever other vegetables you like - you are in control here! - add them with enough time to finish cooking when the chicken does. Break up the chicken pieces if you want, and re-cover.Add sea salt, pepper and any other flavorings you might crave. Toss to spread the sauce and serve.[Bonus: Squeeze a slice of lemon over this after serving!]
