Chicken with Peas

• Chicken with skin on.
• Butter, a tablespoon.
• Chopped Garlic.
• Chilly Flakes.
• Dry herbs.
• Flour, a heaped teaspoon.
• Peas.
• Salt.

You will need a pan that has a lid. Get it nice and hot. Place the chicken, skin side down. Keep it at medium heat and for about 5 mins, don’t do anything. Let the chicken skin get a nice sear on it. Turn the chicken pieces and do the same on the other side as well. Wait for some of the fat to start rendering out.

When the chicken has beautifully browned, remove it. In the same pan add the butter. Let it deglaze the bits of chicken left in the pan. It would mix with the rendered chicken fat as well. Saute the chopped garlic and then add the herbs and chilly. Season with salt.

Add the flour and cook on low heat, stirring to coat it all over the garlic and chilly. When the raw smell of the flour is gone add about 300 ml of water. It does not matter if the water is hot or at room temperature. You can also use any stock if you want. The important thing is that it fully dissolve the flour and come to a boil. When it starts boiling, add the chicken pieces and reduce the heat to low.

Add frozen or fresh peas. Cover and cook for about 15 mins.

Open and switch to high heat and reduce the consistency to what you prefer.

Enjoy.