This is a new combination of loved ingredients. I love the versatility of boneless chicken thighs. I like red onion for its mild but tasty results when lightly cooked. Zucchini is another versatile ingredient. I added lemon zest and juice, lots of crushed garlic and served it with capellini pasta. It is light but flavorful. Great for a midweek supper. I add a vegetable side or more likely a green salad to complete the meal.
NOTES: don’t make it too soupy: add enough broth to steam the veggies a bit. You could use pasta water for this purpose. Use 4 garlic cloves if you enjoy garlic a lot. If the oil is mostly gone after frying the chicken; add an equal amount more of oil and butter; maybe 2 tsp. more for sautéing the veggies. You can use more zucchini and onions if you want. Chose whatever pasta you enjoy although I like a long skinny pasta for this dish.
Chicken with Zucchini and Red Onions
Ingredients:
3 boneless chicken thighs
1/3 cup white rice flour mixed with 1/2 tsp. fine sea salt
2 Tbsp butter and a Tbsp of mild olive oil
one medium zucchini
a medium red onion or half a big one
3 or 4 garlic cloves
1/2 cup chicken broth
the zest of one lemon and after zesting, juice it
freshly cooked pasta
Directions:
I always pound out chicken before sautéing it; tenderizes it and makes it thin so it fries faster. I use 2 pieces of wax paper and a pounding hammer. Do this first; make sure it is no thicker than half an inch. After that do some more prep. I cut the zucchini in half the long way and then across into 1/3-inch-thick half-moons. Peel and slice the onion in half and then cut into thin slices top to bottom and then cut across in half. Try to not get them too thin. Zest the lemon and then juice it. I have an old-fashioned glass lemon/orange juicer.
Heat the butter and oil in a large nonstick frying pan. I have a new ceramic one that is 16 inches in diameter. I still could only fit 2 of them at a time as they get kinda big when you pound them out. Dredge the chicken in flour; add salt too before dredging. Lay two thighs in the hot oil/butter and cook about 3 inches on a side. When you take out the first one add the third thigh. I put the fried chicken into a low oval ceramic baking dish and put it in a 300-degree oven to cook slowly, make sure it reaches 165 degrees. By the time you add the third thigh you can probably turn your oven off. It will still cook on residual heat for a few minutes as you cook the veggies. Add the zucchini to the pan and cook a minute or 2. Add the sliced onion and cook another minute. Add most of the broth. Add the garlic and cook one more minute. The zucchini should be tender but not soggy. Add the zest and the lemon juice. Add the rest of the broth as needed. Add the chicken back to the pan and let cook one more minute. Adjust with salt and pepper as needed. Serve on pasta of choice. Enjoy!
My World Without Wheat 