Chicken with Snow Peas & Red Pepper Flakes

1/2 cup all-purpose floor
Kosher salt and freshly ground black pepper
4 (4-ounce) boneless, skin-on chicken thighs, pounded to a 1/4 inch thickness
1/4 cup olive oil
2 garlic cloves, thinly sliced
2 tablespoons sesame seeds
Grated zest and juice of 2 oranges
1/4 teaspoon crushed red pepper flakes
1/2 pound snow peas, thinly sliced (3 cups)
2 tables unsalted butter

Put a large Dutch oven over medium-high heat

Put the flour in a shallow bowl and season with salt and pepper. Season both sides of the chicken with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.

Pour the oil into the pan. Add all 4 pieces of chicken skin-side down and cook until golden brown, about 2 minutes. Flip the chicken, add the garlic, sesame seeds, and a pinch of salt, and cook for 30 seconds.

Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Simmer until the liquid is reduced by half, 1 minute. Add the orange zest and juice and red pepper flakes, cover the pan, and cook for 1 minute. Add the snow peas, cover, and cook until slightly tender, about 1 minute.

Remove the pan from the heat and add the butter, swirling it around in the pan until fully melted. Taste and adjust the seasoning, adding salt and black pepper as needed. Serve immediately.

Comments