Roast Chicken Thighs with Peas and Mint
Serves: 4 people
Recipe from Bon Appetit
1-2 packages Pine View Farms skin-on, bone-in chicken thighs (about 2½ lb. total)
1 Tbsp. ground coriander
2 Tbsp. extra-virgin olive oil
3 large leeks, white and pale green parts only, sliced ½" thick
4 garlic cloves, thinly sliced
5 2x1" strips lemon zest
2 bay leaves
⅓ cup dry white wine
1½ cups low-sodium chicken broth
1 cup fresh (or frozen, thawed) peas
1 cup mint leaves, torn if large
- 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 4-6 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.