This dish is inspired by an old, French recipe known as: “Poulet à la courgette crémeuse.”This dish is very high on the reward scale, and very easy to make. I made a few changes for convenience sake, and ease of preparation.The purpose for many of my dishes are to maximize time savings, but retain the original dishes “soul”, while remaining economical.
- 3 medium zucchini (cut your way)
- 6-8 deboned chicken thighs
- 3 tbsp unsalted butter
- 1 tbsp herbs de provence
- 2 tbsp Za’atar
- 2 tsp garlic powder
- 1/2 cup dice onion
- Salt to flavor
- 3 tbsp oil
- 1 cup warm cream
Pour oil into large, deep sauté pan, and place over medium-high heat. Add onion; cook until onion becomes soft and a bit clearer. To achieve this, stir often for approximately 7-10 minutes, or until onions soften up.
Once onions are soft add zucchini, chicken, and a hefty pinch of salt(well sprinkled). Cover, and stir as needed until most of the squash has cooked down, and the chicken is done. Once you hit pic 3, see pic 4 below.
Turn heat to medium-low, add Za’atar, herbs de Provence, garlic powder, add butter and fold it into the dish. Once you’ve achieved pic #4, add the cream and stir until evenly mixed. It should look like pic #5 upon mixing in cream and stirring for a few minutes. Salt and pepper to taste.
Let cool, and serve with a hearty rice of your choice. I threw a lil siracha sauce on mine before I devoured it:)
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