Nigella Lawson's Chicken & Pea Traybake 

8 Bone-in Skin on Chicken Thighs
7 Cups of Frozen Peas, about 2 pounds
5 Medium Leeks, 1-inch sliced and rinsed
4 Garlic Cloves, minced
1 Bunch of Dill, torn into pieces
1/4 Cup of White-Vermouth
1/4 Cup of Extra-Virgin Olive Oil, plus 2 table spoons
Salt & Pepper

DIRECTIONS:

1. Start by preheating your oven to 400 degrees, then in a large bowl add chicken, oil, garlic, dill with some salt & pepper tossing to fully combine.

2. On a baking sheet add frozen peas along with 2 tablespoons of oil breaking up any large clumps of the frozen peas until mixed well, Nigella recommends to use rubber cloves to avoid getting frozen fingers.

3. Arrange chicken thighs skin-side up with the leaks, garlic and dill around frozen peas and drizzle with the vermouth and a pinch of salt & pepper and place into oven for 45 mins.

4. After 45 mins remove baking sheet from oven and give only the peas a small stir so that the few that are sitting out drying out are submerged in liquid, then place back into the oven for 30 mins.

5. Remove from oven and garnish with freshly torn dill and serve with red baby potatoes or garlic mashed potatoes and ENJOY !!!





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