4 Tbsp olive oil, divided
6 bone-in, skin-on chicken thighs
2 tsp kosher salt, divided
1 tsp black pepper, divided
1 1/2 cups chopped white onion
2 garlic cloves, minced
1 1/4 cups dry white wine
1 lb large carrots, cut in half lengthwise and halves cut diagonally into 2" pieces
12 oz multicolored baby potatoes, halved
3 cups chicken stock
8 oz fresh snow peas, cut in half diagonally
6 oz fresh or frozen (thawed) English peas
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh tarragon
6 bone-in, skin-on chicken thighs
2 tsp kosher salt, divided
1 tsp black pepper, divided
1 1/2 cups chopped white onion
2 garlic cloves, minced
1 1/4 cups dry white wine
1 lb large carrots, cut in half lengthwise and halves cut diagonally into 2" pieces
12 oz multicolored baby potatoes, halved
3 cups chicken stock
8 oz fresh snow peas, cut in half diagonally
6 oz fresh or frozen (thawed) English peas
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh tarragon
3 Tbsp thinly sliced fresh chives
1 lemon cut into wedges
Preheat your oven to 375 degrees. Heat 2 Tbsp of the oil in a large Dutch oven over medium-high. Sprinkle chicken evenly with 1 tsp of the salt and 1/2 tsp of the pepper. Working in 2 batches, place chicken, skin side down, in Dutch oven. Cook, undisturbed, until deep golden brown and crispy, 7 - 8 minutes. Flip chicken; cook 1 minute. Remove from Dutch oven and set aside (chicken will not be cooked through).
Add onion to Dutch oven. Cook over medium-high heat, stirring occasionally, until translucent, about 4 minutes. Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add wine. Cook, scraping up browned bits on bottom of Dutch oven, until reduced by half, about 2 minutes. Add carrots, potatoes, and stock; stir to combine. Bring to a boil over high. Reduce heat to medium-high; simmer, undisturbed, 5 minutes.
Nestle chicken, skin side up, in mixture in Dutch oven. Transfer Dutch oven to preheated oven. Cook, uncovered, until the chicken thighs have cooked through, about 20 minutes. Remove from the oven. Transfer chicken to a plate using tongs.
Return Dutch oven to stove and heat over medium. Stir in snow peas, English peas, and remaining 1 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally, until snow peas are just cooked through, about 3 minutes. Nestle chicken into the mixture, and sprinkle with parsley, tarragon, and chives. Drizzle with remaining olive oil. Serve immediately with lemon wedges.
