One Pan Chicken with Spring Vegetables
Serves 2
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 small chicken thighs, about 1 ½ pounds
- ½ pound pee wee potatoes, rinsed and dried
- 1 medium leek, root trimmed and dark green parts removed
- 5 spring carrots carrots, tops removed
- 6 small radishes, ends trimmed
- ¼ cup dry white wine
- ½ cup low-sodium chicken stock
- ½ cup English peas, shelled
- 4 tablespoons butter
- 1 tablespoon chopped mint
- 1 tablespoon chopped dill
- Salt and pepper, to taste
Procedure:
Preheat the oven to 475°F
Heat the olive oil in an oven-safe 10.25 inch non-stick skillet over medium high heat.
Season the chicken thighs generously with salt and pepper. When the oil is hot, place the chicken thighs, skin-side down, into the pan.
Cook for 7 minutes, or until golden brown, then flip. Allow the chicken to cook for an additional 7 minutes while you prepare the vegetables.
To prepare the vegetables, cut all of the potatoes in half. Split the leek down the center lengthwise and then cut each half into 4 equal pieces. Slice the carrots on the diagonal into 1 inch pieces. Cut all of the radishes in half.
Add all of the vegetables into the skillet nestling them around the chicken thighs.
Pour ¼ cup of white wine into the pan around the chicken being sure not to wet the crispy skin, and let reduce for a minute. Add in the chicken stock using the same method and let the liquids begin to come to a boil.
Place the whole skillet into the preheated oven and allow to cook for 12-15 minutes, until the chicken thighs are cooked through.
Carefully remove the skillet from the oven and place on a heat-proof surface. Remove the chicken thighs and vegetables to a platter.
Place the skillet back onto a medium heat and stir in the shelled English peas, cooking for a minute. Remove from the heat and whisk in the 4 tablespoons of butter. Season the sauce with salt and pepper to taste.
Pour the sauce with the peas over the chicken and vegetables. Garnish with the chopped herbs and serve.
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