Spring Chicken Thighs with Spring Onions, Mint, and Peas
This versatile dish combines softly braised vegetables with crisp-skinned chicken thighs, creating a reliable and flavorful meal suitable for any season. The recipe draws inspiration from three classic cookbooks, blending techniques for pan-fried chicken with tender spring vegetables.
Ingredients
- 8 small or 4 large skin-on chicken thighs (bone-in or boneless)
- Salt
- Olive oil
- 1 large bunch spring onions, finely sliced (or 3 fresh white onions, peeled and sliced)
- 100ml white wine
- 400g peas (fresh or frozen)
- 1 small bunch mint or mentuccia, ripped
Instructions
- Sprinkle the chicken thighs with salt, rubbing it all over. Starting with a cold frying pan, lightly coat the base with oil and place the thighs skin side down.
- Heat the pan on medium-low. Fry gently for 20-25 minutes (bone-in) or 15-20 minutes (boneless) until the skin is golden and crisp. Shake the pan occasionally.
- Turn the thighs over and cook for another 15 minutes (bone-in) or 8 minutes (boneless) until cooked through. Transfer to a warm plate and keep warm.
- Pour the fat from the pan into a bowl, leaving meaty residue. Return 3 tablespoons of fat to the pan. Add the onions and sauté for 1-2 minutes.
- Add the white wine, stirring to deglaze the pan. Simmer for 5 minutes. Add the peas and ensure enough liquid for steam. Cover and cook for 8-12 minutes until tender.
- Stir in the mint leaves. Return the chicken thighs skin side up to the pan and simmer for 2 more minutes. Adjust salt to taste.
- Serve directly from the pan or transfer to a warm serving dish. Drizzle with olive oil or add butter if desired. Enjoy with bread and wine.
This dish highlights the natural flavors of spring produce and the richness of chicken thighs, offering a satisfying meal for any occasion.
