Chicken Peas

Chicken Peas with Leeks

Chicken Peas With Leeks

Ingredients

Serves : 4

• 8 skin-on, bone-in chicken thighs
• salt and pepper
• 2 tbsp extra-virgin olive oil
• 3 large leeks, white and pale green parts only, sliced ½ thick
• 5 garlic cloves, thinly sliced
• zest from one lemon
• 1 tablespoon dried basil
• 1 cup dry white wine
• 1½ cups low-sodium chicken broth
• 1 cup frozen peas
• handful of fresh mint leaves, chopped (optional)

Method

1. Preheat oven to 350°
2. Pat chicken thighs dry
3. Season generously all over with salt, and a bit of pepper
4. Heat oil in a large high-sided or cast-iron skillet over medium
5. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes
6. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5-10 minutes more
7. Transfer chicken to a plate, skin side up
8. Pour out all but 2 Tbsp fat from skillet and return to medium-low heat
9. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 5 minutes
10. Add lemon zest and dry basil and cook, stirring, until fragrant, about 20 seconds
11. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon
12. Cook until wine has reduced to about half, about 3 minutes
13. Add broth and bring to a simmer
14. Return chicken to skillet, arranging skin side up
15. Season the stock with salt and pepper to taste
16. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, about 25 minutes
17. Add the peas and continue to cook about 5 minutes more
18. Remove from oven and garnish with fresh mint if desired