Big, Thick, Hearty Thighs... and That’s a Compliment!

Name: Big, Thick, Hearty Thighs... and That’s a Compliment!
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 8 boneless, skinless chicken thighs; Salt and freshly ground black pepper; 1 small yellow onion, thinly sliced; 5 garlic cloves, chopped; 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped; 1 cup dry white wine; 3 cups chicken stock or broth; 3 medium to small red bliss 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 (a generous handful), chopped; Crusty bread, to pass at the table

December 9, 2011

Serve with an arugula or spinach salad.

Recipe information

Yield
4 servings

Ingredients

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

8 boneless, skinless chicken thighs

Salt and freshly ground black pepper

1 small yellow onion, thinly sliced

5 garlic cloves, chopped

1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

1 cup dry white wine

3 cups chicken stock or broth

3 medium to small red bliss 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 (a generous handful), chopped

Crusty bread, to pass at the table

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.

Rachael Ray 365: No Repeats

TagsWhite Wine Wine Alcohol Beverages Chicken Thigh Chicken Poultry Garlic Root Vegetable Vegetable Red Skin Potato Potato Pea Bean and Legume Main Dinner Nut Free Dairy Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes