Crispy Chicken Thighs with Spring Vegetables

April 2020 View more

Yield: 4 servings

6 bone-in, skin-on chicken thighs (about 2 ¼ pounds)
Kosher salt and ground pepper
3 ounces bacon, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
3 small leeks, white portion only, thinly sliced and rinsed well
1 bunch spring onions or green onions, white and light green portions, thinly sliced
3 garlic cloves, minced
3 tablespoons unsalted butter
1/2 cup dry white wine
1 1/2 cups shelled fava beans, lima beans, or English peas
3 ounces sugar snap peas, halved crosswise
2 ounces snow peas
Squeeze of fresh lemon juice
Flaky sea salt
Fresh tarragon leaves for garnish
Fresh dill sprigs for garnish

  1. Preheat an oven to 400 degrees. Season the chicken thighs with kosher salt and pepper.
  2. In a nonstick fry pan over medium-high heat, cook bacon, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.
  3. Add chicken, skin side down, to the pan and cook until skin is golden brown and crisp, about 5 minutes. Turn chicken over and cook until browned on the other side, about 5 minutes more. Transfer chicken to baking sheet and roast in oven until an instant-read thermometer inserted into the center of a thigh, away from the bone, registers 170 degrees, about 10 minutes.
  4. Meanwhile, wipe out fry pan and place over medium heat; warm the olive oil. Add leeks, spring onions, and garlic and cook, stirring occasionally, until just wilted, 3 to 5 minutes. Increase heat to medium-high, add butter and wine and cook, stirring occasionally, until butter has melted and wine has reduced to form a thick sauce, about 1 minute. Add fava beans, sugar snap peas, and snow peas and cook, stirring occasionally, until vegetables are crisp-tender, about 3 minutes. Remove from heat, season to taste with salt and pepper, and add a squeeze of lemon juice.
  5. Return bacon to the pan and nestle cooked chicken into vegetables. Season with flaky sea salt, garnish with tarragon and dill, and serve immediately.

Recipe courtesy Williams Sonoma Test Kitchen

Photo courtesy Williams Sonoma