Chicken and Snap Peas

Chicken and Snap Peas
Chicken and Snap Peas

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon vegetable oil

  • 3 1/2 to 4

    pounds chicken pieces, patted dry

  • Salt and pepper

  • 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

Directions

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, 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 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.

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