Spring Chicken

Spring Chicken
Spring Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    chicken thighs (bone-in and skin-on)

  • Kosher salt and freshly ground pepper

  • 3

    TBLs extra virgin olive oil

  • 1

    bunch ramps

  • 1

    lb fingerling potatoes (sliced lengthwise into 1/4-inch-thick ovals)

  • 4-6

    baby carrots (chopped)

  • 1/4

    cup white wine

  • 1

    cup chicken stock

  • 1

    cup dill (chopped)

  • Juice and zest of 1 lemon

Directions

Season the chicken thighs with salt and pepper. Preheat oven to 425F. In a dutch oven over medium-high heat, add the olive oil and the chicken thighs, skin-side down. Don't touch the chicken until the skin releases from the surface of the pan, about 4 minutes. Transfer to a plate, then add the ramps, carrots and potatoes to the dutch oven. Deglaze the pan with wine and stock, then season with salt and pepper, and cook for 2-3 minutes. Add dill, and lemon juice and zest. Return chicken to dutch oven and simmer until cooked through (about 15-20 mins.), or place in conventional oven to finish.

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