All you need for a delicious dinner is one pot and four ingredients, plus a little oil and a little salt and pepper. Featuring meltingly tender zucchini and shallots flavored by garlic-infused schmaltz and incredibly crispy chicken thighs, it’s a surprisingly delicious dish for such a humble ingredient list.
2 Quick Tips for Making This Recipe
- Don’t skip salting the zucchini. Salting and draining the zucchini releases some of its moisture so it can brown better in the skillet. It also prevents the excess water from sogging up the rest of the dish and adds flavor to the veggies. Bonus: the 10-minute process happens in the background while you crisp the chicken thighs on the stovetop.
- For the crispiest chicken, use medium heat. For incredibly crispy and delicious chicken thighs, don’t crank up the heat—medium is where it’s at. The long cook time helps to render out the fat more evenly, yielding crispy goodness.
Easy Recipe Variations
- If you’re swimming in summer squash, you can use a mix of zucchini and yellow squash.
- You can substitute boneless, skinless chicken thighs. They won’t take as long to brown and you won’t get the deliciously crispy skin.
- Give the dish a final flourish with a sprinkle of Parmesan cheese or a drizzle of hot honey.
Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
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