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Shared By Katie Heathershaw

French Style One-Pot Chicken With Peas And Lettuce The Sydney Morning Herald Logo Good Food Logo Good Food Logo Good Food Logo The Sydney Morning Herald Logo

Ingredients

  • 1.2kg skin-on, bone-in chicken thighs (chicken chops)
  • sea salt and black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 leek, white and light-green part thinly sliced
  • 2 spring onions, finely sliced, green and white parts separated
  • 4 garlic cloves, roughly chopped
  • 125ml dry white wine
  • 200ml chicken stock
  • 3 gem lettuce hearts, quartered
  • 250g fresh or frozen baby peas
  • small handful of dill fronds, roughly chopped, plus extra to serve
  • small handful of tarragon leaves, roughly chopped, plus extra to serve
  • zest of a lemon
  • crusty bread, to serve

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