2 tablespoons extra-virgin olive oil
6 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 small yellow onion, thinly sliced
5 garlic cloves, chopped
1 teaspoon dried thyme leaves
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bless potatoes, cut in half and then thinly sliced
1 cup frozen peas
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
Crusty bread, to pass at the table
Arugula or spinach salad
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.
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.
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 and salad.
I did not remember this chicken recipe being so good the last time we made it. It was really good tonight. I changed the recipe to 6 instead of 8 thighs. That would be 1 1/2 per person. I can't eat 2 whole thighs in 1 meal. The other thing I changed was to use 1 teaspoon of dried thyme instead of 1 tablespoon fresh. And I added salad to the ingredient list when she suggests the salad before the ingredients. I always forget it when it's up there. Tonight was no different :) I forgot the salad. I really like the combination of flavors in this recipe (I think it's the wine and the lemon that makes it). And you can never go wrong with crusty bread with butter!