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Lemon Thyme Chicken
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| 8 | chicken thighs, (I buy boneless, skinless), cut into bite-sized pieces |
| 2 glugs of olive oil | |
| 2 | onions, diced |
| 4 cloves | garlic, minced |
| 1 lemon, cut 3 thin slices and juice the rest (you’ll be left with about 1/4 to 1/3 cup of juice) 2 small-ish zucchinis, cut in half lengthwise and sliced | |
| 6 to 8 branches | thyme |
| 2 cups | low sodium chicken stock |
| salt | |
| pepper to taste | |
Method
In a large pot or Dutch oven, warm up your olive oil over medium heat. Add the chicken in batches – don’t over crowd your pot or the chicken won’t brown nicely. You’re not cooking the chicken right through so don’t worry about that yet. Place the cooked chicken on a clean plate (never put it back on the plate or cutting board where you had your raw chicken!) and set aside. Drain most but not every bit of the fat left in your pot.
Put the pot back over medium heat. Don’t worry if you’ve got some bits of meat sticking to the bottom, it will come off once you add your liquid. Sautee the onion, garlic, zucchini, thyme, and lemon slices. Stir it all together and allow the vegetables to just begin softening. Say, about 5 minutes.
Add the chicken back to the pot and pour the stock and lemon juice over top. Give it all a stir, turn the heat down a touch and simmer for 30 minutes.
I served this with cous cous I made with chicken stock and parsley at the end. Which, okay, makes it two pots but cous cous is so fast to make and is so easy to clean up I’m not going to feel too bad about cheating. Okay? Okay!
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