Chicken and Mushrooms with Roasted Asparagus

DIRECTIONS

1. Preheat oven to 475°F.  Season the chicken with salt and freshly ground black pepper.  Heat 1 tsp oil in a pan and cook the chicken skin side down for 6-8 minutes until browned.  Transfer to a sheet pan and place in the oven skin side up.  Roast for 25 minutes until the chicken is cooked through, you will remove the chicken after about 20 minutes, add the asparagus and continue to cook it for anouther 4-5 minutes..  Set the pan aside to cook the mushrooms.
2. While chicken cooks, slice the mushrooms, dice the celery, slice the onions into thin strips, and mince the garlic.  
3. Add 1 tbsp additional oil to the pan used for the chicken, and then add the mushrooms.  Cook over medium high heat while stirring for 5 minutes.  Add two additional tsp of oil to the pan and add the celery, onions, and garlic.  Season with salt and pepper and continue to cook  another 5 minutes until onions are softened. 
4. After the chicken has cooked about 20 minutes remove it from the oven and add the asparagus.  Wait 5 minutes then remove the pan from the oven and place the chicken (skin side up) in the pan with the onions along with the asparagus, thyme, sherry vinegar, and chicken broth packet (add 1/4 cup water, do not add if using liquid broth).  Cook another 2 minutes or until the asparagus is tender-crisp and then plate topped with parsley.