Braised Chicken Thighs with Spring Peas and Mint

adapted from the San Francisco Chronicle, April 12, 2009
by Judy Gray

makes 6 servings
8 bone-in, skin-on chicken thighs
1/2 cup flour
1 teaspoon Kosher salt, plus more for the peas
1 teaspoon freshly ground black pepper, plus more for the peas
1/2 teaspoon fresh thyme leaves
1 tablespoon extra virgin olive oil
2 tablespoons butter, divided
1/2 cup dry white wine
2 tablespoon minced shallots
2 pounds fresh peas in the pod, shelled (about 3 cups)
1/2 head romaine lettuce, cut into very thin strips
1/2 cup chicken broth
1/2 cup finely chopped mint leaves

Trim the thighs of excess skin. Spread the flour on a plate and dredge the thighs well. Sprinkle both sides with the salt, pepper and thyme. In a frying pan over medium-high heat, heat the oil and 1 tablespoon of butter until the butter foams. Add the thighs, uncrowded, and cook until golden, about 7 minutes. Turn and cook the other side until golden, about 7 minutes. If necessary, do this in two batches. Add wine, scraping up any bits. Reduce the heat to low, cover and simmer until the chicken is tender and cooked through, about 30 minutes or more. Once the chicken is ready, set it aside and keep warm while you finish the peas.

In a large saucepan, melt one tablespoon of butter over medium-high heat. Add the shallots and saute until translucent, about 1 minute. Add the peas, lettuce and chicken broth, and cover. Cook until the peas are tender to the bite and the lettuce has melted into the peas, about 5 minutes, depending upon the age of the peas. Taste and add salt and pepper as desired, and stir in the mint. Remove the peas to a warm serving platter with the chicken and serve immediately.

During cooking the lettuce virtually disappears, providing moisture as well as a hint of flavor.