On those days when you have absolutely no brain left to do more than sauté a bunch of things in a pan, this recipe makes a tasty, fast, and most of all, super easy solution for dinner.
6 chicken thighs
1 tsp butter + 1 TBL olive oil
1/3 cup leftover white wine, prosecco, or chicken broth
2 TBL minced ginger
1/2 tsp coriander
Juice and zest from 1/2 large lemon
1 TBL honey
1-1/2 cups diced carrots
2 small to medium zucchini, sliced
In a frying pan over medium heat, brown the chicken breasts in butter and olive oil.
As the chicken cooks, cut your carrots and zucchini into rounds, mince the ginger, zest and juice the lemon.
When the chicken is nicely browned on both sides, deglaze the pan with wine or broth, stirring to release any browned bits from the bottom of the pan.
Add ginger, coriander, and lemon zest to the pan, and continue cooking until the pan juices reduce by half.
Remove the chicken and add the lemon juice, honey, and carrots to the pan.
When the carrots are just starting to get tender, return the chicken to the pan and add the zucchini.
Turn to low and simmer, checking and adding water if needed, until the chicken juices run clear when pierced with a fork (just about the time it takes the zucchini to get tender.
Serve with freshly chopped parsley, if you like!