Chicken with Buttered Snap Peas and Tender Lettuces

By garciamoss

Ingredients

• 2 tablespoons olive oil
• 1 3 1/2–4-lb. chicken, cut into 10 pieces
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium shallots, sliced into 1/4”-thick rings
• 6 oz. sugar snap peas (about 2 cups), strings removed, half halved crosswise, half thinly sliced
• 2 heads Little Gem lettuce, halved or quartered, or 1 head Bibb lettuce, torn into 3” pieces
• 3 tablespoons fresh tarragon leaves
• Lemon wedges (for serving)

Details

Adapted from bonappetit.com

Preparation

Step 1

Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and, working in batches, cook, skin side down, until underside is golden brown, 10–12 minutes. Turn and cook until other side is golden brown and chicken is cooked through, 8–10 minutes. Transfer to a plate.
Heat butter in same skillet and add shallots and halved snap peas; season with salt and pepper and cook, stirring occasionally, until shallots and snap peas are softened, 5–7 minutes. Add lettuce and sliced snap peas and cook, tossing, until just tender (or, if using Bibb lettuce, until leaves are wilted), about 3 minutes. Add tarragon and toss to combine.
Serve chicken and vegetables with lemon wedges for squeezing over.