Big, Thick, Hearty Thighs... and That’s a Compliment!
Serve with an arugula or spinach salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt and pepper. Add the chicken to the skillet and brown on both sides for 3 minutes. Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt, and pepper. Cook, stirring frequently, for 2 minutes.
Step 2
Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminum foil and simmer for 10 minutes.
Step 3
Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just heat the peas through. Serve with crusty bread.
