Jacques Pépin'S Crunchy Skillet Chicken Thighs With Zucchini – a delicious recipe with chicken, peanut oil, salt, freshly ground black pepper, zucchini, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the thighs skin side down on a cutting board and, using a sharp paring knife, make a cut about 3/4 inch deep on both sides of each thigh bone. Season the thighs with 1/2 teaspoon each of the salt and pepper.
2
Heat the peanut oil in an 8- to 10-inch nonstick skillet. Place the thighs skin side down in the skillet and cook for 3 to 4 minutes over high heat, making sure that they are not sticking to the skillet. Then cover tightly with a lid, reduce the heat to low, and cook the thighs, covered, for about 30 minutes. The skin should be very crunchy.
3
Meanwhile, heat the oven to 170u00b0F.
4
Transfer the chicken to an ovenproof serving plate, leaving the cooking fat in the skillet. Keep the chicken warm in the oven while you prepare the zucchini.
5
Add the diced zucchini to the skillet and cook over high heat for about 4 minutes. Add the remaining 1/4 teaspoon each salt and pepper and the dried tomatoes and cook, tossing, for another 30 seconds.
6
Arrange the zucchini mixture around the chicken on the plate and serve immediately.
103
kcal
Calories
5
g
Fat
2
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large chicken thighs (about 1 pound), preferably organic, 1 teaspoon peanut oil, 3/4 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and more.
Yes, Jacques Pépin'S Crunchy Skillet Chicken Thighs With Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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