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Ingredients
  • subheading: For the Chicken Thighs:
  • 4 large bone-in, skin-on chicken thighs approximately 6 to 8 ounces each
  • salt to taste
  • freshly cracked black pepper to taste
  • 3 tablespoons olive oil
  • subheading: For the Potatoes:
  • 1 pound small white potatoes halved
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • subheading: For the Sauce:
  • ½ cup dry white wine or ½ cup low-sodium chicken broth
  • 1 cup low-sodium chicken broth
  • 2 tablespoons butter
  • ½ cup frozen peas
  • subheading: Equipment:
  • Oven
  • Cutting board
  • Paper towels
  • Large cast-iron skillet or other large, oven-safe skillet
  • Tongs
  • Large plate
  • Large wooden spoon or silicone spatula
  • Large bowl
  • internal meat thermometer
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