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“The Cheaper Chicken” with a French Accent
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Description
Say the title with Martin Short accent.
Pick whatever your garden is producing. There is no picture, as we inhaled it before the camera could be located. Prep before leaving for work, then cook when you get home.
Ingredients
- ½ cups Grape Tomatoes
- ½ cups Yellow Pepper
- ½ cups Red Pepper
- ½ cups Mushrooms
- ½ cups Squash
- 2 cloves Garlic
- 4 Tablespoons Olive Oil (2 For Sauce, 2 For Marinade)
- ½ cups Plain Yogurt
- ½ cups Chevre
- ¼ cups Chicken Broth
- 4 Tablespoons Julienned Basil Leaves
- ½ boxes Angel Hair Pasta
- 1 whole Grated Lemon Zest
- ¼ cups Diced Onion
- 4 whole Chicken Thighs, Boneless & Skinless Pounded Flat
Preparation
To make a speedy preparation, I like to prep the chicken, veggies and yogurt in the morning.
In veggie container or bag combine:
tomatoes cut in half
any variety of veggies in cut into bite-sized pieces
onion
1 tablespoon of basil leaves
1 clove garlic
some of the lemon zest
salt & pepper
a blob of olive oil
In the chicken container or bag combine:
pounded chicken thighs
1 tablespoon of basil
1 clove garlic
some lemon zest
salt & pepper
a blob of olive oil
Add yogurt to a paper towel-lined bowl to drain off water to make it thicker & yummy.
Leave all this to sit in the fridge all day or for 10 minutes, whatever you have to spare.
Heat the grill pan hot. Grill chicken, then remove when done. Slice or dice up each thigh, one for each portion.
Heat pasta water. Wait until nearly done before adding the pasta.
For the sauce, put veggies into a deep sauce pan. When it starts to brown, add chicken broth.
Add the pasta at the last minute. Cook pasta according to directions and then add 1/4 cup of the pasta water to the sauce with the veggies.
Assemble in a yummy pile on the plates:
pasta
chicken
veggies
dollop of thickened yogurt
dollop of chevre
basil & parmesan to top
Yum-a-licious.
Now you have the cheaper chicken speaking French at your table.
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