Roast Chicken Thighs with Peas

• portions: 4 servings

Ingrédients

6 skin-on, bone-in chicken thighs (about 2½ lb. total)

1 Tbsp. ground coriander

Kosher salt

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

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.