Wednesday, 17 August 2016

Chicken with Sugar Snap Peas


This is such a perfect recipe. It's quick, it's easy, it's ingredients are cheap, the sauce is from store cupboard staples and any cold leftovers are even tastier. It's well worth making up a large batch of it to have tasty cold chicken later in the week.

Don't be put off by the liquid being vinegar this dish is not sour or acidic at all - the addition of sugar takes care of that!

Recipe enough for 4

8 plump chicken thighs
3 cloves garlic
1 teaspoon chilli flakes - I like it hot but half is fine if you want it only spicy
3 teaspoons soft light brown sugar
150ml cider or white wine vinegar
450g Sugar snap peas
a handful basil leaves
salt & pepper
a little olive oil

Heavy cooker top casserole pot or deep frying pan with a lid.




First generously salt and pepper both sides of the chicken thighs. Pour a little oil into the pan of your choice. Heat and then fry the thighs, skin side down, a few at a time. Cook them until the skin has become crispy and golden.




Lift out each chicken thigh as it's done, drain and set to one side whilst you cook the rest.




Whilst the chicken is frying, chop the garlic cloves into thick slices and top and tail the sugar snap peas if needed.




Once you have finish the chicken, drain off any excess oil from the pan and place back on the heat.




Pour in the vinegar followed by the chilli flakes and garlic. Scrap around the bottom of the pan to pick up the lovely chicken bits on the bottom.

Pop the chicken back in the pan, skin side up this time, put the lid on and lower the heat to a simmer. Leave it to cook away for about 15minutes.




Give your sugar snap peas a rinse off and drain.




After 15 minutes take the lid off and add the peas along with half the basil leaves. Pop the top back on and leave them to cook for a further 5 minutes.




Remove from the heat take of the lid and let it rest for a few minutes. Give it a gentle stir to coat everything in the sauce and sprinkle on the remaining basil just before your ready to serve.




I like to serve ours up with loads of buttery mash potato or a big bowl of boiled rice. It's a perfect family mid-week meal.

Have a great day
Love Lizx



 Chicken with sugar snap peas