This recipe for chicken and snap peas is from Everyday Food.

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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,

torn, divided

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.

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