Chicken Thighs with Lemon and Leeks
Sear skin-on chicken thighs, then simmer with leeks, lemon, and white wine for a flavorful weeknight meal. Perfectly tender and full of flavor in under an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Cast iron skillet
- Peeler
- Oven
- Stove
- Wooden spoon
- Paring knife
- Chef's knife
- Cutting board
- Measuring cup
- Refrigerator
- Plate
- Serving platter
- Serving bowl
Ingredients
- 6 skin-on, bone-in chicken thighs (about 2½ lb. total)
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 3 large leeks, white and pale green parts only, sliced ½" thick
- garlic cloves, thinly sliced
- 2 lemons
- 2 bay leaves
- ½ cup dry white wine
- 1 cup water
- 1 cup frozen peas
- 1 cup mint leaves, torn if large
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