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6 skin-on, bone-in chicken thighs (about 2½ lb. total)
1 Tbsp. ground coriander
Kosher salt
2 Tbsp. extra-virgin olive oil
3 large leeks, white and pale green parts only, sliced ½" thick
4 garlic cloves, thinly sliced
5 2x1" strips lemon zest
2 bay leaves
â
“ cup dry white wine
1½ cups low-sodium chicken broth
1 cup fresh (or frozen, thawed) peas
1 cup mint leaves, torn if large
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1st Keep
 jbrudy
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