Big, Thick, Hearty Thighs... and Thats a Compliment

Name: Big, Thick, Hearty Thighs... and Thats a Compliment!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO.
2
Season the chicken thighs liberally with salt and pepper.
3
Add the chicken to the skillet and brown on both sides for 3 minutes.
4
Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet.
5
Add the onions, garlic, thyme, salt, and pepper.
6
Cook, stirring frequently, for 2 minutes.
7
Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer.
8
Add the potatoes and stir everything together.
9
Cover the pan with a lid or a piece of aluminum foil and simmer for 10 minutes.
10
Remove the lid and continue to cook for another 5 minutes.
11
Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just heat the peas through.
12
Serve with crusty bread.

1014

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Big, Thick, Hearty Thighs... and Thats a Compliment! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big, Thick, Hearty Thighs... and Thats a Compliment!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions