Roast Chicken Thighs with Peas & Mint
Ingredients
- 6 Skin-on, bone in chicken thighs
- 1 Tbsp Coriander
- Kosher salt
- 2 Tbsps Extra virgin olive
- 3 Large leeks, white and pale green parts only, sliced 1/2 inch thick
- 4 Garlic cloves, thinly sliced
- 5 Strips lemon zest
- 2 Bay leaves
- 1/3 Cup Dry white wine
- 1 1/2 Cups Chicken broth
- 1 Cup Fresh or frozen peas
- 1 Cup Mint leaves, torn if large
Instructions
- Preheat oven to 350°. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate, skin side up.Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15–20 minutes. Transfer chicken to a plate.If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.