Crispy Chicken Thighs With Melty Leeks and Peas
Recipe by Andy Baraghani | Total time: 45 minutes This is the kind of chicken dish you make when all the pretty greens finally show up at the market and you want something light but still deeply satisfying. You want to cook the chicken thighs slowly over medium heat so the skin has time to really crisp and allow the fat to render out into the pan. That delicious fat becomes the base for everything that follows, softening the leeks and coating the peas with plenty of flavor. It all happens in one skillet, which means the vegetables pick up the savory bits left behind by the chicken. Peas feel especially right here—but other spring vegetables like snap peas or snow peas would work just as well. Finish with a squeeze of lemon and you’ve got a bright, simple dish that tastes unmistakably like spring. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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