Herb seasoned crisp chicken thighs with a traditional Cacciatore sauce of tomatoes, wine, olives, onions and herbs served alongside zucchini ‘zoodles’!
Course Meat, Salads and Veggies
Cuisine Mediterranean
Keyword Chicken Cacciatore with Zoodles
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Equipment
Large cast iron pan with lid
Small saute pan with lid
Ingredients
4 Chicken thighs – skin on
1cupAll Purpose Flour
2tbspButter
2cupsOnions, chopped
2cupsTomatoes , chopped
3Garlic cloves, crushed
1/2cup Black Olives , chopped
1/2cupFresh Herbs, oregano or marjoram
1cupRed wine
Olive oil, as needed
Salt and pepper, to taste
1Large Zucchini
1tbspLemon juice
1/2tspLemon zest
Instructions
Heat a large cast iron pan with a lid.
Dredge the chicken on both sides in flour, seasoned with salt and pepper.
Drizzle enough olive oil to cover the bottom of the pan (about 2 tablespoons), with the butter. Place dredged chicken in the hot pan. Sear both sides until crispy. Remove from pan.
Add onions and cover to sweat (about 5 minutes). Add tomatoes, 2 crushed garlic cloves, black olives, herbs, salt/pepper, and wine. Give a stir. Replace the chicken, cover, and simmer on medium low until the chicken is cooked (about 30 minutes).
Zoodle the zucchini (or chop into matchsticks), drizzle a little olive oil in a hot pan, toss in 1 crushed garlic clove and place the zucchini in with a lid. Give a shake. Open and pour in the lemon juice and zest, salt and pepper to taste, lid on again for about a minute and remove zucchini before it becomes soggy.