Saturday, July 13, 2013

Italian Chicken Thighs with Zucchini and Tomatoes

We picked up some zucchini the other day, and I used it along with some lovely chicken thighs the farm where we get our meat had (that was a nice change of pace - I mostly buy whole chickens from them, but they hard parts packaged up, so we took advantage of the opportunity to get some).

I really love chicken thighs - they are so much more moist and flavorful than breasts. It shocks me that in some parts of  the country, it's hard to even find thighs because people are so disdainful of 'dirty meat'.  Crazy people!

This was delicious and heated up very well for lunch the next day - I look forward to lots more zucchini in my future the next few months!

Italian Chicken Thighs with Zucchini and Tomatoes
4-6 chicken  thighs (bone-in)
2 T. coconut oil, tallow, lard or ghee
herbs, salt and pepper to taste (I used oregano, sage and fennel pollen)
 1/4 cup chicken broth
3-4 zucchini, cut into matchsticks
2-3 tomatoes diced (or 1 can diced tomatoes)
1/2 cup diced black olives (kalamata if you've got 'em - green olives would be good, too)
Parmesan cheese (optional)

Sear chicken in oil to brown, turn and brown other side.  Sprinkle with herbs, salt and pepper.  Add broth and let simmer, covered, 25 minutes.  Add vegetables and olives and simmer, covered, until zucchini is tender and cooked through, about 15 minutes more.

Sprinkle with Parmesan to serve, if desired.

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