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skin ground coriander kosher salt extra-virgin olive oil leeks garlic lemon zest bay leaves white wine chicken broth fresh mint
Viewed: 1 - Published at: 9 years agoIngredients
- 6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
- 1 Tbsp. ground coriander
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 3 large leeks, white and pale green parts only, sliced 1/2" thick
- 4 garlic cloves, thinly sliced
- 5 (2x1") strips lemon zest
- 2 bay leaves
- 1/3 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 1 cup fresh (or frozen, thawed) peas
- 1 cup mint leaves, torn if large
Method
- Preheat oven to 350°F. 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.
- 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.
