This chicken dish is so simple, quick, and satisfying. Also, don’t skimp out on the mint leaves, for whatever reason the fat and salt from the chicken just pairs so exceptionally well with the mint.
- 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
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.