Roast Chicken Thighs with Peas and Mint

Ingredients

• •6 piece skin-on, bone-in chicken thighs
• •1 Tbsp ground coriander
• •1 to taste Kosher salt
• •2 Tbsp extra-virgin olive oil
• •3 large leeks
• •4 cloves garlic
• •5 strips lemon zest
• •2 leaves bay leaves
• •⅓ cup dry white wine
• •1½ cups low-sodium chicken broth
• •1 cup peas
• •1 cup mint leaves
• •mint leaves

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.

   5 min

2. 2.

   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.

   9 min

3. 3.

   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.

   27 min

4. 4.

   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.

   3 min