Chicken Thighs with Tomatoes, Zucchini and Basil Recipe

1 tablespoon olive oil
8 boneless, skinless chicken thighs
salt and freshly ground pepper
1 small onion, chopped
1 clove garlic, minced
1 teaspoon chili flakes
1 medium zucchini, halved lengthwise then chopped
1 can whole tomatoes
1 red bell pepper, chopped
2 tablespoons minced parsley
1/2 lemon, juiced
1 handful fresh basil

Because chicken thighs tend to not have an even thickness it is best to pound them out so that they do. This will help them cook more evenly. I use an empty wine bottle or small skillet to pound each piece of chicken so it is an even thinness. It is best to place the thighs between pieces of saran wrap before pounding them. Give each chicken thigh a bit of a pound to even it out and then sprinkle with a pinch of salt and freshly ground pepper.

Heat a large skillet with a lid or a dutch oven to medium heat. Add the olive oil to the skillet followed by the chicken. Fry chicken thighs until brown on both sides. Remove to a plate and set aside. Add the onions, garlic, chiles, and zucchini. Saute for 5 minutes or until the onions begin to soften. Add tomatoes and parsley and bring to a simmer. Return chicken and it’s juices to the pan. Cover and cook for 10 minutes, then add peppers. Continue cooking until the chicken is cooked through, it should take about another 10 minutes. Now taste and correct for seasoning by adding salt and pepper as necessary. Chop basil and add to the pot along with lemon juice. Serve hot.