If you’re like me, you’re always looking for new ways to serve chicken. I’ve got a recipe today that I think you’ll love. It’s chicken baked in a savory, vinegary sauce that’s just a touch spicy, cooked along with crisp snap peas and garnished with fresh basil. It’s so easy and it tastes really special.
Sarah’s Tip of the Day:
Tune in to the video, and I’ll show you how to balance the vinegar sauce so it’s not too tart. I’ll also demonstrate how to deglaze a pan and why you should do it. Happy cooking!
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1 tablespoon vegetable oil
3 1/2 to 4 pounds chicken pieces, patted dry
Salt and pepper
3 cloves garlic, thinly sliced
1/3 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon red-pepper flakes
1/2 pound snap peas
1 cup fresh basil leaves, torn, divided
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Per serv (makes 4): 534 cal; 29 g fat; 53 g protein; 10 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Chicken and Snap Peas | Everyday Food with Sarah Carey