After they are browned DARK on the skin side, flip them, let them sizzle for a moment and pour some water or chicken stock or wine in the pan. WHOA, steam and it boils like crazy, we like that!
I squeezed half a lemon into the molten juices and tossed the lemon in the pot as well as a clove of garlic. I put the pan in a 400 degree oven until the chicken was just cooked through, 20 minutes I think these took, I just stab a knife in the thickest part to be sure they're done. Take them out of the oven, put them on a plate and cover them loosely with foil, we don't want the crispy skin to sog out on us.
Ah, my resting beauties. In the mean time, put the pan on pretty high heat and stir up all the chickeny juices, I added a drizzle of cream but you can just boil it down to have a think juice to pour over. It's your call. Cream is better though ;) Add a few scrapes of nutmeg into the sauce and let it boil like crazy to reduce and thicken up. It'l also darken from the brown bits on the bottom.
I picked the ends off my sugar snap peas, tossed them into a steamer and turned the heat off and let them sit there for a few minutes. We like crisp tender here. Toss them with a little butter, salt and pepper and voila, the veg done!
When the peas are done, the sauce has thickened. I had some corn in a can I heated up to add to the plate. I cut the chicken off the bone in one large piece and sliced it, added the peas and corn and drizzled the thickened sauce over all.
About an hour from deciding we needed dinner to sitting down eating a pretty nice feast. It's fresh, delicious, filling and light all at the same time. It also fed us WELL for $4.00 and there was leftovers which will be a cold chicken/pea/corn salad tomorrow that I'll toss with a little mayo, lemon juice, curry powder and tarragon. I will pile it into one of my french baguettes, sliced length ways and lightly toasted and I might just like meal 2 as much as meal 1!
Hope you make it, you'll certainly enjoy it!!