Big, Thick, Hearty Thighs

This is a quick, easy, one-pot dish from Rachael Ray's "365: No Repeats cookbook." Yummo!

2 tbsp olive oil
8 boneless, skinless chicken thighs
sea salt
pepper
1 yellow onion, thinly sliced
5 garlic cloves, chopped
1 tbsp fresh thyme leaves, chopped
4 cups chicken broth
3 red potatoes, cut in half and thinly sliced
1 cup frozen peas
zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped

Preheat a large skillet or wide soup pot over medium-high heat and add the olive oil. Season the chicken thighs liberally with sea salt and pepper. Add the chicken to the skillet and brown on both sides for 3 minutes. Scoot the browned thighs to the edges of the pan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt and pepper. Cook, stirring frequently, for 2 minutes.

Add the chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid and simmer for 10 minutes.

Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just heat the peas through.