Braised Chicken with White Wine and Spring Peas


Try customizing this dish with your favorite vegetables and herbs.

Braised Chicken with White Wine and Spring Peas
Makes 4 to 6 servings
  • 2 tablespoons olive oil
  • 1½ pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • Salt and pepper, to taste
  • ½ cup dry white wine
  • 1 clove garlic, minced
  • 2 shallots, minced
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon whole-grain mustard
  • 12 small gold potatoes, halved
  • 6 fresh thyme sprigs
  • 2 cups fresh English peas
  • Garnish: fresh thyme
  1. Preheat oven to 350°.
  2. In a large Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt and pepper. Cook chicken until golden brown, 3 to 4 minutes per side. Add wine to pan, stirring to remove browned bits. Add garlic, shallot, broth, lemon juice, and mustard; cook over medium-high heat until sauce is slightly reduced, 5 to 6 minutes. Add potatoes and thyme.
  3. Transfer Dutch oven to preheated oven, and bake until potatoes are tender, 40 to 50 minutes, adding peas during final 20 minutes of cooking. Garnish with thyme, if desired.



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