Ingredients for the Zucchini Carpaccio:
1 pound, cleaned zucchini sliced into ribbons (I used a mandolin to slice it into 1/8inch ribbons)
2 tablespoons good olive oil
Juice of 1/2 lemon
Shaved parmesan (to taste)
Sea salt and cracked pepper
1 tablespoons chopped fresh basil
Ribbons of zucchini |
Ingredients for the Chicken Thighs:
1 pound chicken thighs
1 teaspoon dried oregano
1 teaspoon lemon zest
Juice of 1 lemon
1 small onion, diced
1/4 cup chicken stock or dry white wine (I ran out, so I used stock instead)
Salt and pepper
Olive oil to coat the bottom of the frying pan
Basil to garnish
Finished chicken with oregano, lemon, and onions |
Pre-heat oven to 350 degrees. Heat the olive oil in a small frying pan over medium-high heat. Rub the oregano, zest, salt and pepper over the chicken thighs (make sure they're with the bone and skin). Add the chicken to the frying pan, skin side down and cook for 5 minutes, or until skin is totally browned. Flip and sear the other side for 3-4 minutes. Transfer chicken thighs to a baking dish and bake until cooked through (about 10-15 minutes). Meanwhile, add the onions to the same frying pan and season with salt and pepper. After 1 minute, turn heat down to medium-low. Once onions are cooked through, add the lemon juice and wine/stock. When liquid starts to bubble, turn to lowest setting. When chicken is cooked, serve with lemon/onion sauce and basil.
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