Once we stopped “ooh-ING and aaah-ING” over this meal I figured I should share it while it’s fresh in my mind. Definitely going to be a favorite.
4 chicken thighs
1 yellow squash
2 portobello mushrooms (sliced)
1/2c chicken broth
For marinating chicken
Red wine vinegar
2 bay leaves
I marinated the chicken in a bag with red wine vinegar, avocado oil and spices for about an hour. (I was moving quick with 4 kids running around my house).
Brown the chicken thighs in a cast iron pan in a little oil. I use a spray avocado oil. Once the chicken is browned on each side, add the veggies. It’ll be tight, but I moved the chicken around so the veggies would sauté. When the veggies are soft, add the chicken broth and olives. Use your spatula to scrape up the browned bits on the bottom of the pan. I’m not the best timer, so just use your judgment. I let the chicken and veggies simmer for about 15 minutes. Top with parsley. Served with a romaine salad with oil, red wine vinegar and a sprinkle of salt.