Rosemary, Peas, Lemon Chicken
8 chicken tights, skin and bone-in
1- 2 tablespoons chopped fresh rosemary
salt and pepper
1 tablespoon olive oil
3 garlic cloves minced
½ cup brandy
½ cup chicken stock
½ cup lemon juice
1 cup peas - defrosted if frozen
lemon wedges (optional)
Season chicken on all sides with salt, pepper, and rosemary pressing down on the chicken. In a frying pan add the olive oil and place the chicken skin side down into the frying pan. Set the pan over medium heat.
Once the skin is golden and crisp, turn and cook another 5 minutes on the other side. Remove chicken from the pan and set aside.
Preheat oven at 350F.
Fry the garlic in the chicken fat and add brandy or white wine, and lemon juice in the skillet and scrape any bits off the bottom of the pan. Place the chicken back in the skillet, add the peas. Place in the hot oven and bake for another 20 minutes. Add chicken stock so the pan will not become dry.
Season the chicken if needed. Serve with lemon wedges