by Susan Hanna
This tasty recipe from Bon Appetit, which features leeks, lemon, peas and mint, is a great spring dinner party dish. Brown coriander-dusted chicken thighs and set aside. Sauté leeks and garlic and add wine and lemon. Return the chicken to the pan and bake until cooked. Remove the chicken, cook the peas in the sauce and add mint. Serve the chicken with the sauce.
Avoiding Additives and Preservatives
Check the coriander for colour and anti-caking agents. I use a wine from Frogpond Farm that has a sulfite level below 10 parts per million. For more recipes using all-natural ingredients, visit Eye For a Recipe.
- 6 skin-on, bone-in chicken thighs (about 2½ lb./1.13 kg total)
- 1 Tbsp. (15 ml) ground coriander
- Kosher salt
- 2 Tbsp. (30 ml) extra-virgin olive oil
- 3 large leeks, white and pale green parts only, sliced ½-inch (1.27-cm) thick
- 4 garlic cloves, thinly sliced
- 5 2×1-inch (2.54-cm) strips lemon zest
- 2 bay leaves
- ⅓ cup (85 ml) dry white wine
- 1½ cups (375 ml) low-sodium chicken broth
- 1 cup (250 ml) fresh (or frozen, thawed) peas
- 1 cup (250 ml) mint leaves, torn if large
- Preheat oven to 350° F (176° C). 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. (30 ml) 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. Serves 4-6.
From Bon Appetit