Lemon Chicken with Leek-Pea Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For the Chicken Thighs:
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground pepper, to taste
  • Fresh parsley
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lemon, cut into 8 rounds
  • For the Leek-Pea Sauce:
  • 3 large leeks, halved lengthwise and cut into 1-inch piece
  • 2 tablespoons olive oil
  • 1 cup low-sodium chicken broth
  • ¼ cup white balsamic vinegar
  • One 10-ounce package frozen baby peas, thawed
  • 2 tablespoons chopped parsley
  • ½ cup crème fraîche
Instructions
  1. For the Chicken Thighs:
  2. Position a rack in the lower third of an oven and preheat to 400°F
  3. Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of parsley and a sliver of butter under the chicken skin.
  4. Heat the butter and olive oil in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 10 minutes. Transfer, skin side up, to a plate.
  5. Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 25-30 minutes.
  6. Scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving. Serve with leek-pea sauce underneath or on the side.
  7. For Leek-Pea Sauce:
  8. In the other skillet, heat olive oil and cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil and then reduce to a simmer.
  9. While chicken is resting, add the peas, parsley and crème fraîche and simmer until the sauce is hot and slightly thickened, about 2 minutes.
Recipe by Eatentions at https://www.eatentions.com/lemon-chicken-with-leek-pea-sauce/