Chicken Legs with Peas, Artichokes, Mint, and Fingerling Potatoes

Name: Chicken Legs with Peas, Artichokes, Mint, and Fingerling Potatoes
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. olive oil; 4 chicken leg quarters; 2 tsp. coriander seeds, crushed; Kosher salt; Freshly ground black pepper; 1/3 c. dry white wine; 1/3 c. chicken stock; 1 lb. fingerling or small new potatoes; 3 strips lemon zest; 1 (14-ounce) can unseasoned artichoke hearts, drained, and halved; 1 c. fresh or frozen peas; 1 tbsp. unsalted butter, cut into pieces; 2 tbsp. chopped fresh mint

By Charlyne MattoxPublished: Apr 12, 2018

3 Ratings

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chicken legs with peas, artichokes, mint, and fingerling potatoes

Brian Woodcock

Yields:

4 serving(s)

Total Time:

1 hr 20 mins

Pack all of your dinnertime favorites onto one dish for an easy, flavor-packed meal.

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Ingredients

4 Tbsp. olive oil
4 chicken leg quarters
2 tsp. coriander seeds, crushed
Kosher salt
Freshly ground black pepper
1/3 cup dry white wine
1/3 cup chicken stock
1 lb. fingerling or small new potatoes
3 strips lemon zest
1 (14-ounce) can unseasoned artichoke hearts, drained, and halved
1 cup fresh or frozen peas
1 Tbsp. unsalted butter, cut into pieces
2 Tbsp. chopped fresh mint

Directions

1. Step 1Preheat oven to 350°F. Heat oil in a large Dansk or other Dutch oven over medium-high heat. Season chicken with coriander seeds, salt, and pepper. Brown chicken in batches, turning once, until the skin is golden brown and crispy, 6 to 8 minutes per batch. Transfer to a plate.
2. Step 2Add wine to Dutch oven and cook until syrupy, 1 to 2 minutes. Add stock, potatoes, and lemon zest; bring to a boil. Top with chicken, skin sides up. Cover and transfer to the oven. Bake until potatoes are soft and chicken is cooked through, 35 to 40 minutes. Add artichokes and peas. Bake, uncovered, until peas are tender, 8 to 10 minutes.
3. Step 3Remove from oven and stir in butter. Stir in mint just before serving.

Tools you'll need: Dutch oven ($45, amazon.com)

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