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Chicken Legs with Peas, Artichokes, Mint, and Fingerling Potatoes
Pack all of your dinnertime favorites onto one easy dish with this Chicken Legs with Peas, Artichokes, Mint, and Fingerling Potatoes recipe.
👥 4 Servings⏱️ Prep & Cook: 1h 20m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°F. Heat oil in a large Dansk or other Dutch oven over medium-high heat. Season chicken with coriander seeds, salt, and pepper. Brown chicken in batches, turning once, until the skin is golden brown and crispy, 6 to ⏱️ 8 minutes per batch. Transfer to a plate.
2
Add wine to Dutch oven and cook until syrupy, 1 to ⏱️ 2 minutes. Add stock, potatoes, and lemon zest; bring to a boil. Top with chicken, skin sides up. Cover and transfer to the oven. Bake until potatoes are soft and chicken is cooked through, 35 to ⏱️ 40 minutes. Add artichokes and peas. Bake, uncovered, until peas are tender, 8 to ⏱️ 10 minutes.
3
Remove from oven and stir in butter. Stir in mint just before serving.
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