Description
A comforting dish combining juicy chicken thighs, hearty potatoes, and sweet peas in a savory broth flavored with garlic and white wine.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 4 medium potatoes, cut into wedges
- 1 cup sweet peas (fresh or frozen)
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pan, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and oregano. Brown the chicken for about 5-7 minutes on each side until golden. Remove and set aside.
- In the same pan, add the potato wedges and cook until lightly browned.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the white wine, scraping up any brown bits from the bottom of the pan.
- Add chicken broth and return the chicken to the pan.
- Bring to a simmer, cover, and cook for about 30 minutes.
- Add the sweet peas in the last 5 minutes of cooking.
- Garnish with fresh parsley before serving.
Notes
You can use skinless chicken thighs if you prefer less fat. Feel free to add more vegetables like carrots or bell peppers for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg