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Kitchen Notebook

June 21, 2019

Skillet Chicken with Peach Salsa and Blistered Snap Peas

30 Mins


    Preheat oven to 400 degrees.

    Season chicken generously on both sides with salt and pepper. Heat ½ tablespoon of oil in a large oven-proof skillet over medium-high. Add chicken, skin side down, and cook until browned, 5 minutes. Transfer skillet to oven. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes.

    Meanwhile, mix shallots or onion, lemon juice, honey, and ¼ teaspoon sea salt in a small bowl. Let stand 10 minutes; stir in peaches.

    In a small sauté pan, heat a drizzle of olive oil on medium-high heat. Add snap peas and cook, stirring occasionally, until lightly charred and crisp-tender, 3 minutes.

    Check the chicken to make sure juices run clear, then remove from oven. Serve chicken with blistered snap peas and peach salsa.




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