Crispy Chicken with Peas and Mint

Crispy, golden chicken thighs, nesting among brothy mashed peas and showered in fresh mint leaves, make an irresistible one-skillet dinner. The recipe starts by partially cooking the thighs in a cast-iron skillet, extracting their savory schmaltz, which becomes the foundation for the peas. A reliable freezer staple, frozen peas are simmered alongside sweet, slightly charred shallots in chicken stock, with the seared thighs nestled into the mixture until everything cooks through. For a silky bite, some of the peas get mashed and stirred in the broth, slightly thickening the mixture. Pop the skillet under the broiler to crisp up the chicken skin, top with fresh mint leaves and a splash of vinegar for brightness, and dinner is done. Serve as is or with some crusty, toasted bread, chewy pearled couscous, or boiled-then-seared potatoes on the side to soak up all those flavors. Anything hearty and starchy would make a lovely pairing.