I’ll get right to the point, this one is only 3 ingredients, and can be ready in about 20 minutes. What more do you need?
- 2 chicken thighs (de-boned)
- 1 courgette
- Handful of salad leaves
This can be made for as many people as you need to feed. 2 chicken thighs per person and then up the courgette and salad accordingly.
Start off by taking the bones from the chicken, I used some scissors to snip the meat from the bones. If however, you dont famcy that, your butcher should be more than happy to do it for you.
Put the chicken to one side and slice the courgette into round slices at a jaunty cheffy angle, you know, it makes it look pretty. If you have a crinkle cutter you could do that too and they’ll look even better!
In a hot dry pan put the chicken thighs skin side down and cook for 5-6 minutes on that side. The oils and juices from the chicken will come out into the pan. Once the skin is dead crispy turn them over and cook for another 4 minutes.
Remove the chicken from the pan and leave to rest. Into the same pan cook the courgette and salad leaves for about 2 minutes on a high heat. Finally return the chicken to the pan, cook for another minute or so and serve.