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Author Notes: If you’re not on the Canal House Cooks Lunch email list, you should be. Every day, they share their lunch fixings, and every day it’s something different, and delicious-looking, and inspiring. One post was “Pan-roasted chicken thighs and little zuc’s cooked in butter with fresh thyme.” After seeing that, I promptly went out to get myself some inexpensive chicken thighs and zucchini for dinner that evening. For the zucchini, I adapted Laura Calder’s recipe for Zucchini Fondue from her book French Food at Home. Since my mandolin was not-so-conveniently located under 10 other boxes, I used a vegetable peeler to make zucchini ribbons. Worked a charm. —mrslarkin
Serves 4 or more (recipe can be doubled)
- 8 chicken thighs, bone in, skin on
- kosher salt
- fresh cracked black pepper
- several sprigs fresh thyme
- 1 tablespoon fresh rosemary
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 large garlic clove, peeled and sliced
- 3 large zucchini (go for the skinny ones; not as many seeds)
- Season the chicken with salt and pepper. Tear some of the rosemary and sprinkle over the thighs. Strip the thyme off of a few sprigs and throw that on, too. Flip the thighs and repeat. Let the thighs sit at room temp for about a half hour.
- While the thighs are resting, cut tops and bottoms off your zucchini and begin shaving long, wide ribbons with a vegetable peeler, turning ¼ turn as you reach the middle. Set ribbons aside. I munch on the middles, but you can throw them in with the ribbons if you want to.
- Preheat oven to 325 degrees F.
- Melt 1 tablespoon butter and olive oil in an oven-proof skillet over medium-high heat. Place thighs in pan, skin side down. Cook for about 6 minutes, or until skin is nicely crisped and brown. Flip thighs and continue cooking for 3 to 5 more minutes.
- Tuck slices of garlic here and there, in between thighs. Place pan in oven and roast for a few more minutes, until thighs are done to your liking. Remove pan from oven.
- While the thighs are in the oven, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add zucchini ribbons, toss to coat with the melted butter, and cook until zucchini softens. I like mine pretty soft, but cook it to your liking. Season with salt, pepper and thyme. Set aside.
- Remove chicken from oven, and serve with a mound of zucchini ribbons, and maybe a baked potato or some steamed brown rice.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner