載入中...
ID: 3841903e...
A classic Chicago-Italian specialty, this one-pot meal combines crispy skin-on chicken thighs with tender baby potatoes and sweet peas in a zesty garlic-lemon white wine sauce. It's a hearty, flavorful dish that is surprisingly simple to prepare and perfect for a family dinner.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
Season and sear chicken thighs skin-side down until crispy. → Add chopped onions and sauté until golden. → Add potatoes, garlic, thyme, lemon juice, wine, and oregano. → Bake at 375°F for 30-45 minutes. → Add pearl onions and extra peas, then bake for 10 more minutes and finish with butter and parsley.
Season and sear chicken thighs skin-side down until crispy. → Add chopped onions and sauté until golden. → Add potatoes, garlic, thyme, lemon juice, wine, and oregano. → Bake at 375°F for 30-45 minutes. → Add pearl onions and extra peas, then bake for 10 more minutes and finish with butter and parsley.
A classic Chicago-Italian specialty, this one-pot meal combines crispy skin-on chicken thighs with tender baby potatoes and sweet peas in a zesty garlic-lemon white wine sauce. It's a hearty, flavorful dish that is surprisingly simple to prepare and perfect for a family dinner.
Generously season both sides of the chicken thighs with salt and freshly ground black pepper.
Heat garlic olive oil in a large oven-proof skillet to 365°F (185°C). Place the chicken skin-side down and sear until the skin is golden brown and crispy.
Flip the chicken thighs and add the chopped white onions to the pan. Sauté the onions in the chicken fat until they begin to turn golden brown.
Add the baby potatoes (halve the larger ones for even cooking), some of the peas, sliced garlic, fresh thyme sprigs, and lemon wedges around the chicken.
Deglaze the pan with white wine, then pour in the fresh lemon juice and sprinkle with dried oregano.
Use bone-in, skin-on chicken thighs for the best flavor and moisture; dark meat can withstand longer cooking without drying out.
Ensure the potatoes are cut to a similar size so they all finish cooking at the same time as the chicken.
Dried oregano often has a better flavor profile for this specific dish than fresh oregano, which can be inconsistent in flavor.
Adding pearl onions from a jar at the end prevents them from becoming mushy during the long bake.
The butter added at the end creates a silky, emulsified sauce with the lemon and wine.
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...