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Serves
4 or more (recipe can be doubled)
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
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Ingredients
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8
chicken thighs, bone in, skin on
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kosher salt
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fresh cracked black pepper
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several sprigs fresh thyme
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1 tablespoon
fresh rosemary
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3 tablespoons
unsalted butter, divided
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1 tablespoon
olive oil
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1
large garlic clove, peeled and sliced
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3
large zucchini (go for the skinny ones; not as many seeds)
Directions
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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.
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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.
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Preheat oven to 325 degrees F.
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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.
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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.
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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.
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Remove chicken from oven, and serve with a mound of zucchini ribbons, and maybe a baked potato or some steamed brown rice.
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