French Style One-Pot Chicken With Peas And Lettuce The Sydney Morning Herald Logo Good Food Logo Goo

Ingredients

• 1.2kg skin-on, bone-in chicken thighs (chicken chops)
• sea salt and black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1 leek, white and light-green part thinly sliced
• 2 spring onions, finely sliced, green and white parts separated
• 4 garlic cloves, roughly chopped
• 125ml dry white wine
• 200ml chicken stock
• 3 gem lettuce hearts, quartered
• 250g fresh or frozen baby peas
• small handful of dill fronds, roughly chopped, plus extra to serve
• small handful of tarragon leaves, roughly chopped, plus extra to serve
• zest of a lemon
• crusty bread, to serve