Chicken and Cornbread Skillet

Ingredients
1 lb chicken, cut into 1-inch cubes
1/2 tsp salt
1/8 tsp pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled, halved, and thinly sliced
2 cups canned tomatoes with their juice, chopped
2 celery stalks, chopped
1 1/4 tsp grated orange zest
2/3 cup frozen green peas, thawed and drained

Cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
2 tbsp melted butter or vegetable oil

Preheat oven to 400.
Sprinkle chicken with salt and pepper, then dredge in flour.
Heat 2 1/2 tbsp oil in a large oven-proof skillet over medium-high heat.
Add chicken and saute, stirring occasionally, about 5 minutes. Transfer to large plate.
Add remaining oil, onion, and garlic to skillet.
Saute, stirring occasionally, about 5 minutes.
Add carrot and saute another 5 minutes.
Add tomatoes, celery, and orange zest. Cook uncovered about 7 minutes more.
Return chicken to skillet and cook 4-5 minutes. Stir in peas.

In a medium sized bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
In a small bowl, whisk together buttermilk, egg, and butter.
Form a well in the center of dry ingredients and stir in the liquid mixture until just combined -- batter should be lumpy.
Spoon batter on top of the chicken, leaving a slight border.
Transfer skillet to oven and bake uncovered for 15 minutes or until cornbread is lightly browned.