Side Pannel
Skillet Chicken with Snap Peas
Skillet Chicken with Snap Peas
- Recipe Submitted by maryjosh on 07/17/2018
Ingredients List
- 2 tablespoons olive oil
- 8 chicken thighs, skin on bone in
- Kosher salt
- Fresh cracked black pepper
- 3 cloves garlic, minced
- 1/3 cup cider vinegar
- 1 teaspoon honey
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 pound fresh snap peas
- 1 cup fresh flat-leaf parsley, chopped
Directions
Preheat oven to 425 degrees F.
In a large oven-safe skillet, heat the oil over high heat.
Season chicken with salt and pepper and cook, skin side down, 8 to 10 minutes, you want it to be deep golden brown.
Turn the chicken over and remove the pan from the heat. Tip the pan a bit and remove all but 2 tablespoons of the fat.
Return to the heat and add the garlic, vinegar, honey, and red pepper flakes. Bring to a boil, then transfer the pan to the oven.
Bake 17 minutes, then add the snap peas and half of the parsley, nestling them under and around the chicken thighs, stir, and return to the oven for 5 more minutes.
Remove from the oven and sprinkle with remaining parsley.
In a large oven-safe skillet, heat the oil over high heat.
Season chicken with salt and pepper and cook, skin side down, 8 to 10 minutes, you want it to be deep golden brown.
Turn the chicken over and remove the pan from the heat. Tip the pan a bit and remove all but 2 tablespoons of the fat.
Return to the heat and add the garlic, vinegar, honey, and red pepper flakes. Bring to a boil, then transfer the pan to the oven.
Bake 17 minutes, then add the snap peas and half of the parsley, nestling them under and around the chicken thighs, stir, and return to the oven for 5 more minutes.
Remove from the oven and sprinkle with remaining parsley.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
