For 4-5 servings (think 1 piece of chicken per person, scale up or down for your needs)
*the vegetable servings are up to you, about 2 good handfuls of each.
5 chicken bone-in, skin-on chicken thighs
Baby bok choy
½ a bulb of fennel
⅓ cup white wine (optional)
1 cup chicken stock
Lemon zest (for serving)
Radishes (for serving)
Mint (optional, for serving)
1. Heat a splash of olive oil in a large skillet. Season both sides of the chicken thighs generously with salt & pepper. When the oil is hot, place the chicken thighs skin side down and cook until golden.
2. Flip the chicken thighs when the skin is golden and brown on the other side for an additional few minutes. Then remove and set aside on a plate.
3. While your chicken was cooking, chop the onion and thinly slice the fennel. Add those to the skillet once the chicken is removed and let cook until the onion is transculent and they are both fragrant.
4. Deglaze the pan with the white wine (over a high heat, add the wine) and then using a spatula, scrape the bits from the bottom of the pan and stir well. Allow the wine to cook off for about 4-5 mins. Preheat the oven to 350F
5. Add the stock, and then add the chicken back to the pan. Cover and pop the skillet into the oven* and cook for about 10 minutes (or until the chicken is cooked through (cut a small piece to see, or until a meat thermometer reads 165F)
6. Remove from the oven and remove the lid and place back over a moderate heat. Add all the peas (feel free to roughly chop some of the snap and snow peas to mix up the sizes and shapes) and cook for the last few minutes to allow some of the liquid to evaporate and the veggies to lightly cook but stay crisp and vibrant.
7. Garnish with lemon zest, thinly sliced radishes and mint.
*Or, if you don’t have or want to use the oven, simply place a lid over the pan and allow the chicken to cook.