The Best Chicken Thighs Ever!

Chicken marinade
2 tablespoons avocado mayo
3 large dashes of Franks Hot Sauce
Sprinkle salt, pepper, and cayenne pepper
½-lemon juice
Wisk Well
 
6 pieces of chicken thighs salt and pepper generously
4 large shallots halved and quartered length way
Large bunch of asparagus cut on an angle
¼ cup chicken stock
 
 
Smoother the chicken with marinade and let it hang out for a bit.  Pre-heat oven at 400 degrees and begin to warm a cast iron skillet with just a bit of EVOO.  When the pan begins to smoke, just a bit you know it’s ready.  Place the chicken, skin side down, in the pan and leave it alone for at least 5 minute.  Gently pick up one piece and if it lifts easily, they are ready to flip.  Cook the chicken on the other side for approx. 5 minutes, then remove and set aside.  In the pan, there will be remaining oil from the chicken, throw in veggie and coat with oil.  The veggies will soak it up quickly.  Once you start to see the veggies browning take the second half of the lemon and deglaze the pan.  Take chicken stock and with 2 turns of the pan, ¼ cup of chicken stock.   Put in oven for 30 minutes or until internal temp is 160 degrees.