8 skinless, bone-in chicken thighs (about 4 lb.)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black peper, divided
1/2 cup all-purpose flour
2 tablespoons olive oil
1 (8-oz.) package cremini mushrooms, quartered
3 medium carrots, peeled and cut diagonally into 1/2-inch-thick slices (about 2 cups)
1 cup coarsely chopped leek (from 1 medium leek)
2 cups chicken stock
1/2 cup dry white wine
1/4 cup heavy cream
8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
Hot cooked egg noodles
chopped fresh chives
Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place flour in a large ziplock plastic freezer bag; add chicken to bag. Seal bag, and toss to coat with flour. Heat oil in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.
Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek; cook about 3 minutes. Add 2 tablespoons of the reserved flour; cook, stirring constantly, about 1 minute. Add chicken stock and wine; cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper; add chicken, bone side down, nestling chicken into sauce mixture.
Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired.
Browning the chicken well makes the pan sauce rich and flavorful, so don’t rush through this step.