I have been all about peas lately. The lovely little green pods call out to me when I am in the produce section. "Pick me...pick me"!! Oops did I say that out loud? OK well now that the word is out, yes, I am addicted to peas right now. I guess I can't just say I am addicted to peas, it is all of the fresh summer produce making my head swim. But peas are making it do the butterfly stroke right now, hard and fast (Yay Olympic swimming plug).
So when I went shopping the other day and found fresh snap peas and fresh snow peas on sale. I was beside myself with excitement. I grabbed two bags and finished my search for other goodies. Boy was I happy to see chicken thighs on sale too!! This whole meal was coming together for under $10!!
When I got home Kevin was helping me unload the bags.
Kevin - Why did you buy so many peas?
Me - They are two different kinds of peas, snap and snow.
Kevin - Again, why did you buy so many peas?
Me - I was hoping everyone will like them. I mean we need to get fresh veggies in the kids.
Kevin - Good luck with that.
Oh ye of little faith. The kiddos loved them! Just look at how pretty the dish was before it even hit the plate. With the nice browned and crispy skin on the chicken, and the green of the peas and parsley, yummmm I was so happy with how this came out. Not to mention that this is a one pot meal budget meal. This is a win/win for me. Great taste with very little mess!!
2 tablespoons vegetable oil
8 chicken thighs, skin on bone in
Fresh ground black pepper
3 cloves of garlic, thinly sliced
1/3 cup cider vinegar
4 teaspoons sugar
1 teaspoon crushed red pepper flakes
1/2 pound fresh snap peas
1 cup fresh flat-leaf parsley leafs, roughly chopped
Preheat oven to 425 degrees F.
In a large oven safe skillet (if your handle is not oven safe just wrap it in several layers of tin foil), 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 and getting crispy. Turn the chicken over and remove the pan from the heat. Tip the pan a bit and remove the excess fat with a spoon. Return to the heat and add the garlic, vinegar, sugar, 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, stir, and bake 5 more minutes. Remove from the oven and spinkle with remaining parsley.