INGREDIENTS
YIELDS: 4 SERVINGS
4 tbsp. olive oil
4 chicken leg quarters
2 tsp. coriander seeds, crushed
Kosher salt
Freshly ground black pepper
1/3 c. dry white wine
1/3 c. chicken stock
1 lb. fingerling or small new potatoes
3 strips lemon zest
1 (14-ounce) can unseasoned artichoke hearts, drained, and halved
1 c. fresh or frozen peas
1 tbsp. unsalted butter, cut into pieces
2 tbsp. chopped fresh mint
DIRECTIONS
TOTAL TIME: 1:20
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.
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.
Remove from oven and stir in butter. Stir in mint just before serving.