Chicken and Snap Peas...One of my new summer favorites!

Chicken & Snap Peas

1 TBS olive oil

3 ½- 4 lbs chicken thighs

Salt & pepper

3-4 garlic cloves, thinly sliced

1/3 c apple cider vinegar

4 tsp sugar

1/2 tsp red pepper flakes, a little more will add a nice kick :)

½ lb snap peas

1 c fresh, torn basil leaves

Preheat oven to 425º. In a large skillet (I used my cast iron) heat oil over med-high heat.

Season chicken with salt & pepper and cook, skin side down, until golden brown, 8-10 minutes. Flip chicken and remove pan from heat.  Tilt pan slightly and remove fat with a spoon. Return pan to heat and add vinegar, garlic sugar, and red pepper flakes. Bring to a boil. Add chicken back to pan. Then transfer pan to the oven. Bake 17 minutes. Add snap peas and half of the basil. Bake another 5-7 minutes. Remove from oven. Sprinkle with remaining basil leaves and serve.