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Braised chicken thighs with Espelette pepper and zucchini with cumin


Ingredients:4 people
  • chicken thighs removed
    4
  • small courgettes
    4
  • small tomatoes
    4
  • garlic
    2 cloves
  • dry white wine
    15 cl
  • veal jus (or paste stock)
    15 CL
  • coarse sea salt
  • Espelette pepper
  • cumin powder
  • olive oil
    2 tablespoons
  • butter
    30 g
  • chopped chives
  • milled pepper


Preparation:


    Difficulty:[usr 2]

    Peel, peel and seed the tomatoes, cut them into small dice

    Peel and degerm the garlic cloves, crush and chop

    Put a tablespoon of olive oil in a large sauté pan and place over high heat. Brown the chicken, brown well on all sides, then decant, set aside

    In the cooking add tomatoes and garlic, let sweat over low heat

    Put the chicken thighs back in the sauté pan, deglaze with the white wine and let reduce until dry, salt with coarse salt, add a little Espelette pepper and moisten with the veal juice, let cook for about 18 minutes, set aside in the cooking

    Wash and remove the courgette stems, cut into small pieces, put in a pan with a tablespoon of olive oil over medium heat, stir occasionally, add the cumin, salt with coarse salt, cook until until the courgettes are transparent, sprinkle with the chopped chives.

    Arrange a chicken leg on a hot plate, place the zucchini next to it, add the butter to the chicken cooking, winnowing over low heat.

    Spread the sauce over the chicken thighs.

    Braised chicken thighs with Espelette pepper and zucchini with cumin

    Braised chicken thighs with Espelette pepper and zucchini with cumin