Best One Pan Chicken with Spring Veggies

You had us "One Pan!" Chef Joel is making his quick, fresh, best ever One Pan Chicken with Spring Veggies along with our buddies at SCANPAN. First he'll demo some mad knife skills. Then he'll be searing, deglazing, and roasting all in one pan. And what type of magical pan might this be, you ask? The mighty 10.25” Classic SCANPAN Skillet, or course! Sign up for this event and you could be the lucky winner of such a pan! 50 lucky home chefs will be selected at random to receive one of these awesome pans, from our friends at SCANPAN. On top of that, all attendees are invited to use a special coupon code after the event for 20% off any purchase at Global Cutlery or SCANPAN. How nice are they?! We'll see you there!

Serves: 2

Ingredients:

2 tablespoons extra virgin olive oil
4 small chicken thighs, about 1 ½ pounds
1/2 pound pee wee potatoes, rinsed and dried
1 medium leek, root trimmed and dark green parts removed
5 spring carrots, tops removed
6 small radishes, ends trimmed
1/4 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup English peas, shelled
4 tablespoons butter
1 tablespoon chopped mint
1 tablespoon chopped dill
salt and pepper, to taste

Procedure:

Preheat the oven to 475°F.
Heat the olive oil in an oven-safe 10.25 inch non-stick skillet over medium high heat.
Season the chicken thighs generously with salt and pepper. When the oil is hot, place the chicken thighs, skin-side down, into the pan.
Cook for 7 minutes, or until golden brown, then flip. Allow the chicken to cook for an additional 7 minutes while you prepare the vegetables.
To prepare the vegetables, cut all of the potatoes in half. Split the leek down the center lengthwise and then cut each half into 4 equal pieces. Slice the carrots on the diagonal into 1 inch pieces. Cut all of the radishes in half.
Add all of the vegetables into the skillet, nestling them around the chicken thighs.
Pour the white wine into the pan around the chicken being sure not to wet the crispy skin, and let reduce for a minute. Add in the chicken stock using the same method and let the liquids begin to come to a boil.
Place the whole skillet into the preheated oven and allow to cook for 12-15 minutes, until the chicken thighs are cooked through.
Carefully remove the skillet from the oven and place on a heat-proof surface. Remove the chicken thighs and vegetables to a platter.
Place the skillet back onto a medium heat and stir in the shelled English peas, cooking for a minute. Remove from the heat and whisk in the 4 tablespoons of butter. Season the sauce with salt and pepper to taste.
Pour the sauce with the peas over the chicken and vegetables. Garnish with the chopped herbs and serve.