Directions

1. Preheat oven to 350°. 
2. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt. 
3. 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 4-6 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more.
4. 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. 
5. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. 
6. 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. 
7. 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. 
8. 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.