Photograph by Will Anderson Food Styling by Maggie Ruggiero Prop Styling by Amy Wilson

Charlie’s Angels and Three’s Company

Chicken Legs and Thighs with Sautéed Lettuces and Peas

Mains from Issue 9 – Summer 2016 – The 1970s

“When the show was number three, I figured it was our acting. When it got to be number one, I decided it could only be because none of us wears a bra,” Farrah Fawcett once said about the soaring success of Charlie’s Angels. ABC led the network ratings race at the time with their so-called “jiggle shows” (Three’s Company was another) where skimpy outfits and T&A was at a premium. For the jiggle genre, we baked chicken legs and thighs (parts so often over-exposed on these shows) and served them alongside rippled lettuces and peas.

serves 4

  • 4 chicken legs, split into thighs and drumsticks
  • tsp celery salt
  • 2 Tbsp unsalted butter, divided
  • Tbsp extra virgin olive oil, divided
  • 3 cloves garlic, smashed
  • ½ cup dry vermouth
  • 1 lemon, zested and juiced
  • 1 cup fresh or frozen peas
  • 1 head romaine, trimmed and sliced crosswise into 2-inch pieces

  • 1

    Preheat oven to 400°F. Season chicken with celery salt and ½ tsp pepper. Heat one Tbsp each butter and oil in a skillet over medium-high heat. Cook chicken, in batches if necessary, skin-side down until golden, about 6 minutes.

  • 2

    Turn chicken over and cook 2 minutes. Pour off all but 2 Tbsp fat and stir in vermouth, zest, and garlic. Transfer pan to oven and roast, uncovered, until chicken is cooked through, 25 to 30 minutes.

  • 3

    Towards the end of cooking time, heat a large skillet over medium-high with ¼ cup water, ¼ tsp salt, the remaining Tbsp butter and ½ Tbsp oil. Bring to a simmer then add peas and cook until barely tender and water has almost evaporated, 2 to 3 minutes. Add romaine and cook just until wilted, turning over once, about 2 minutes.

  • 4

    Transfer chicken to a platter. Swirl ½ Tbsp lemon juice into sauce. Check seasoning then spoon over chicken. Serve with lettuce and peas.