People who sew will tell you the finished garment depends on how good a job you do cutting out your fabric. This person who cooks will tell you the way you eat depends on how well you shop. Have boneless skinless chicken thighs and snow pea pods in the freezer or fridge for this easy entrée (along with hoisin and Worcestershire sauces in the pantry), and you’re more than good to go for four servings of easy, nutritious goodness (that’s two suppers for Stoic and me).
It’s a Woman’s Day magazine recipe that I tweaked because a) I don’t care for hot red pepper flakes on pea pods, one of the most delicate tasting of vegetables that responds better to a whiff of Worcestershire than a plethora o’ pepper and b) I find cooking whole chicken legs an iffy proposition when it comes to done-ness. And c) I don’t care to use every pan in the kitchen when I’m fixing something “easy.”
With my one sheet pan instead of the two called for, this is as easy as putting together a meal ordered from a franchise. Buying ingredients yourself, you can be sure you’re using antibiotic-free chicken and maybe even organic pea pods.
Best of all, you can throw it together and roast it in the time it takes to sip a glass of nice red wine. Original recipe calls for cooking rice as a side. We had it last night with whole wheat bread right out of the oven but, remember, those 2-serving, pre-cooked rices in a bag come in a world of flavors.
Hoisin chicken and snow peas
4 boneless, skinless chicken thighs
1/4 teaspoon salt and 1/4 teaspoon pepper
1 pound snow peas (preferably fresh but frozen will do)
2 teaspoons olive oil
2 teaspoons Worcestershire sauce
Hoisin sauce to glaze chicken, about 1/4 cup***
1/4 cup fresh cilantro or parsley, finely chopped
***Follow this link to make your own hoisin sauce, but it’s readily and inexpensively available in the international foods section of your supermarket.
These amounts are flexible. Ingredients above would make 4 servings for us because we love green and think 4 ounces is a gracious plenty of meat. You might want more of one, less of the other. You might want to step up the Worcestershire on the peas. As Samin Nosrat says from the beginning of her magnificent Salt Fat Acid Heat: “Taste, taste and taste again.”
Heat the oven to 450°. Line rimmed baking sheet with foil, a big enough piece to bunch in the middle and make a “flavor moat” between the chicken and the peas. Spray foil and chicken pieces. Sprinkle chicken with salt and pepper. Roast for 10 minutes in pre-heated (key) oven.
In bowl toss peas with oil and Worcestershire. Take chicken out of oven to brush with hoisin sauce. Put peas on other side of “moat” and return roasting pan to oven for 10 to 12 minutes. Peas should be starting to char at edges, and chicken should be cooked through. Remove from oven and cover with foil; let sit for 10 minutes before serving.