Mediterranean chicken and vegetables

Delicious and nutritious comfort food!

I love this hearty meal because it is a real crowd-pleaser and full of flavours that almost everyone enjoys, including youngsters. You can make it ahead of time and reheat, though the vegetables will be a little more softened if you do. It takes a few extra minutes to cut the zucchini into ribbons and roll them up, but it really elevates the presentation if you do; you can half them lengthwise and slice into thin half moon shapes if you prefer. We like this dish served over pasta but it would also be delicious on top of mashed potatoes, rice or quinoa as well.

Ingredients

• 1 1/2 cups (220 g) cherry tomatoes, halved
• 1 small onion, chopped
• 3-4 tablespoons (45-60 mL) olive oil
• Sea salt and fresh cracked black pepper
• 1  1/2 pounds (680 g) boneless skinless chicken thighs (about 8 small)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons (45 ml) white wine*
• 1 cup (250 mL) low-sodium chicken stock
• 1/2 cup (125 mL) heavy cream
• 1 medium zucchini
• 2 teaspoons cornstarch
• 1 tablespoon (15 mL) cold water
• handful fresh parsley leaves, coarsely chopped
• 12 – 16 green olives, coarsely chopped
• 1 lemon, in wedges

*or substitute with 2 tablespoons (30 mL) water and 1 tablespoon (15 mL) cider vinegar

Method

• Preheat oven to 400F.  
• Halve cherry tomatoes and place in a very large oven-safe skillet (or other large oven-safe pot) along with the chopped onion. Drizzle with two tablespoons olive oil then add a few pinches of salt and pepper; toss to combine. Transfer pan to oven and roast for about 15 minutes, stirring once, until vegetables have softened.
• Take skillet out of oven; reduce temperature to 375F. Transfer cooked tomatoes and onions to a bowl and set aside.
• Season chicken on both sides with salt and pepper. Heat the remaining 2 tablespoons of olive oil in the same skillet that you cooked the vegetables in, placed on the stovetop over medium-high heat. Remember that the handle(s) will be very hot from being in the oven.
• Sear the chicken (do it in batches if needed, depending upon the size of your pan – they won’t sear as well if overcrowded), until golden brown on both sides. Place the seared chicken on a clean plate and set aside. Repeat with remaining chicken pieces, if needed, adding a bit more oil as required.
• Reduce the heat under the skillet to low then add garlic and sauté for 1 minute. Sprinkle with oregano and red pepper flakes then return the cooked vegetables to the pan along with the white wine; increase heat and gently scrape any browned bits off the bottom of the pan as the wine evaporates.
• Stir in chicken stock and heavy cream and increase heat a bit to bring the mixture to a simmer.
• With a Y-peeler, mandoline or sharp knife, slice the zucchini lengthwise into very thin ribbons. Alternatively, you can slice it into thin discs if you prefer.
• Return the chicken pieces to the pan, snuggling them down into the sauce. Roll the zucchini ribbons up and tuck them in around the chicken. Place the skillet in the oven and bake for 18-20 minutes. Chicken is done when the internal temperature, measured in the thickest part of several pieces, is 165F.
• Remove the pan from the oven and divide chicken and vegetables among four serving plates.
• Place the skillet on the stove (remembering, again, that the handle(s) will be hot), over medium-low heat. Combine the cornstarch and water and drizzle the mixture into the skillet; cook, stirring often for 2 minutes, then spoon sauce over chicken and vegetables.   
• Garnish with chopped olives and parsley. Serve hot with lemon wedges on the side.

Serves 4.