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Braised Chicken Thighs with Peas and Pearl Onions
Ingredients
If needed, recrisp chicken skin by broiling thighs, skin side up, on a baking sheet until crispy, 2 to 4 minutes. To quickly thaw the pearl onions, place them in a strainer and run under warm water for a few minutes.
6 bone-in, skin-on chicken thighs (about 2 1/2 lb. total)
Salt and pepper
1 Tbsp. olive oil
1 1/2 cups frozen pearl onions, thawed and drained
2 cups low-sodium chicken broth
2 Tbsp. Dijon mustard
1 cup frozen peas
3 Tbsp. chopped fresh tarragon, plus more for serving
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Braised Chicken Thighs with Peas and Pearl Onions

Braised Chicken Thighs with Peas and Pearl Onions

Braised Chicken Thighs with Peas and Pearl Onions
Two Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:10 minutes
  • Cook Time:55 minutes
directions
1. Pat chicken dry and season all over with 1/2 teaspoon each salt and pepper. Heat oil in a high-sided skillet or Dutch oven over medium until shimmering. Add chicken, skin side down, and cook without moving until skin is golden brown and very crispy, 8 to 10 minutes. Flip and continue to cook until well browned but not cooked through, 5 to 10 more minutes; transfer to a plate.
2. Pour off all but 2 tablespoons fat in skillet, then add onions and cook, stirring frequently, until lightly browned, about 2 minutes. Stir in broth and mustard, breaking up any clumps. Increase heat to high and bring liquid to a boil, scraping up browned bits from bottom of pan.
3. Return chicken, skin side up, to skillet along with any accumulated juices and return liquid to a boil. Reduce heat to medium-low and simmer gently, uncovered and without stirring, until chicken is cooked through and very tender, 25 to 35 minutes.
4. Transfer chicken to a clean plate and set aside. Stir peas and tarragon into skillet and cook until peas are warmed through but still bright green, about 2 minutes; season with salt and pepper to taste. Transfer vegetables and sauce to a serving platter, top with chicken, and sprinkle with more tarragon before serving.
Source: Hannaford fresh Magazine, March-April 2023
 
 
 
 
 
 
 
 
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