Courgettes have just arrived for the first time in our veg box today. They are such a great veg and quite easy to grow. They can be poached, blanched, hollowed out and stuffed, baked, fried, steamed or stewed, and taste great combined with goats’ cheese or garden herbs. They are quite watery vegetables so need to be cooked with care.
2 chicken thighs, bones removed
salt and freshly ground black pepper
1 tablespoon olive oil
½ onion, peeled, sliced
75ml/2½fl oz white wine
1 courgette, chopped into chunks
200g/7oz canned cherry tomatoes
85g/3oz cooked Cannellini beans (rinse and drain if using canned beans)
1 tablespoon chopped flat leaf parsley, to serve
Preheat the oven to 200C/400F/Gas 6.
Season the chicken thighs, to taste, with salt and freshly ground black pepper.
Heat the oil in an ovenproof frying pan over a medium heat and fry the chicken thighs, turning frequently, for 4-5 minutes, or until pale golden-brown all over.
Remove the chicken thighs from from the pan, add the onions and fry for 2-3 minutes, or until softened. Pour in the wine, bring to the boil, and cook for 1-2 minutes, or until the volume of the liquid has reduced.
Add the courgette and tomatoes and return the mixture to the boil, then reduce the heat until the mixture is simmering. Stir in the beans and season, to taste, with salt and freshly ground black pepper.
Return the cooked chicken thighs to the pan, skin-side up and transfer to the oven to bake for 8-10 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
To serve, spoon the chicken stew onto a serving plate and sprinkle with the chopped flatleaf parsley.