Chicken and Snow Peas

Chicken and Snow Peas

• 3 1/2 to 4 pounds chicken pieces, patted dry
• Salt and pepper
• 3 cloves garlic or scapes, thinly sliced
• 1/3 cup cider vinegar
• 4 teaspoons sugar
• 1/2 teaspoon red-pepper flakes
• 1/2 pound snap or snow peas
• 1 cup fresh basil leaves, torn, divided

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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