Braised Chicken with white wine, tomatoes, and peas

This is a very lightly flavored dish. The lemon adds a nice, simple flavor, and the thyme is subtle. Naturally, I think it could use a little garlic or onion. ;-) But overall, it was a nice, light dish that would probably please many palates, making it great for company. I thickened the leftover wine and drippings in the pan with some cornstarch to make a little sauce.


Braised Chicken with white wine, tomatoes, and peas
Adapted from Everyday Food
~ 4 bone-in, skin on chicken breasts
~ Coarse salt and ground pepper
~ 2 tablespoons olive oil
~ 1 cup dry white wine, such as Sauvignon Blanc
~ 1 tablespoon fresh thyme leaves, plus sprigs for garnish
~ 1 box (10 ounces) frozen peas
~ 1 pint grape tomatoes, halved (of course I picked this after shopping, so I used 2 plum tomatoes)
~ 2 tablespoons fresh lemon juice

Directions:
Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side. Add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. (Mine took a lot longer). Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.