Name: Chicken with Buttered Snap Peas and Tender Lettuces
Cook time: 40 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 3½–4-lb. chicken, cut into 10 pieces; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 medium shallots, sliced into ¼”-thick rings; 6 oz. sugar snap peas (about 2 cups), strings removed, half halved crosswise, half thinly sliced; 2 heads Little Gem lettuce, halved or quartered, or 1 head Bibb lettuce, torn into 3” pieces; 3 tablespoons fresh tarragon leaves; Lemon wedges (for serving)

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Christina Holmes

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

Recipe notes