This recipe for chicken and snap peas is from Everyday Food.
Makes 4 servings
1 tablespoon vegetable oil
3 1/2 to 4 pounds chicken pieces, patted dry
Salt and pepper
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3 cloves garlic, thinly sliced
1/3 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon red-pepper flakes
1/2 pound snap peas
1 cup fresh basil leaves,
1. Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, about 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake until the chicken is done. Check to be sure the chicken is cooked to 165 degrees as registered on an instant-read thermometer in the thickest part of each piece. Add snap peas and half the basil and bake 5 minutes more. Remove chicken from oven, sprinkle with remaining basil and serve.
For additional recipes for Snow Pea Salad With Shallot and Tarragon, and Chilled Pea Soup With Egg Salad Sandwiches, go to seattletimes.com/food
From Everyday Food