Pan-Fried Chicken with Mustard Cream Sauce and Asparagus
1 whole chicken, broken down into sections, skin-on
Salt and freshly ground pepper
2 tbsp ghee (or butter)
2 tbsp extra virgin olive oil, divided
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tsp white wine vinegar
2 tbsp honey mustard
1 tbsp spicy mustard
1 cup coconut cream
2 tsp fresh parsley, chopped
Preheat the oven to 350 degrees F. Generously season each piece of chicken with salt and pepper. Heat the ghee and one tablespoon olive oil in a large, deep skillet over medium-high heat. Working in batches, place the chicken with the skin-side down into the skillet. Let sear for 6-8 minutes or until browned. Flip over and cook for 4 minutes more. Remove to a plate and repeat with remaining chicken. Once all of the chicken is seared, replace all of the chicken back into the pan and bake for 15 minutes or until completely cooked through.
Meanwhile, place the asparagus on a rimmed baking sheet and drizzle with the remaining tablespoon of olive oil. Stir well to coat and lightly sprinkle with salt and pepper. Place in the oven with the chicken and roast for 10-15 minutes, turning once. Remove the chicken and asparagus from the pans and set aside to rest.
Return the skillet to the stove over medium heat. Add the white wine vinegar to the pan to deglaze, scraping any browned bits from the bottom. Stir in the honey mustard, spicy mustard, and coconut cream to the skillet and simmer for 3-4 minutes until thickened. Season to taste with salt and pepper. Drizzle over the chicken and asparagus to serve, topped with fresh parsley.