The Recipes

Chicken with Marinated Squash Salad


- 1 bone-in, skin-on chicken thigh
- 1 bone-in, skin-on chicken drumstick
- 5 cherry tomatoes, cut in half
- a few slices of red onion
- 1/2 c. chicken stock
- 3 garlic cloves (keep them in their jackets)
- pinch of cumin
- pinch of coriander
- 2 T. of red wine vinegar
- 1 lemon, zested and juiced
- splash of white wine
- 1/2 zucchini, cut into thin strips
- 1/2 summer squash, cut into thin strips
- handful of basil, sliced into chiffonade (thin ribbons)
- salt
- pepper
- olive oil

Preheat oven to 350 degrees.

Whisk together the vinegar, cumin, lemon zest and coriander.  Add a few tablespoons of olive oil and season with salt and pepper.  Add in the zucchini and squash and let them marinade for 1-2 hours.

Season the chicken pieces with salt and pepper.  Heat a tablespoon of oil in a cast iron or other oven-proof skillet.  Add the chicken and cook it for 4 minutes on each side, or until you have a nice golden crust.  Add the wine, allowing it to reduce by half.  Next, nestle the tomatoes, onions, basil, and garlic cloves into the skillet.  Add the stock and transfer the pan to the oven.  Let it cook for 45-55 minutes.

Remove the skillet and serve, plating the zucchini salad on the side and discarding the extra liquid.