Serve with an arugula or spinach salad.

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　8 boneless, skinless chicken thighs

　　Salt and freshly ground black pepper

　　1 small yellow onion, thinly sliced

　　5 garlic cloves, chopped

　　1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

　　1 cup dry white wine

　　3 cups chicken stock or broth

　　3 medium to small red bliss potatoes, cut in half and then thinly sliced

　　1 cup frozen peas

　　Zest and juice of 1 lemon

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　Crusty bread, to pass at the table

　　

Step 1

Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt and pepper. Add the chicken to the skillet and brown on both sides for 3 minutes. Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt, and pepper. Cook, stirring frequently, for 2 minutes.

　　

Step 2

Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminum foil and simmer for 10 minutes.

　　

Step 3

Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just heat the peas through. Serve with crusty bread.

　　Rachael Ray 365: No Repeats