Pan-roasted chicken thighs, zucchini ribbons
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If you’re not on the Canal House Cooks Lunch email list, you should be. Every day, they share their lunch fixings, and every day it’s something different, and delicious-looking, and inspiring. One post was “Pan-roasted chicken thighs and little zuc’s cooked in butter with fresh thyme.” After seeing that, I promptly went out to get myself some inexpensive chicken thighs and zucchini for dinner that evening. For the zucchini, I adapted Laura Calder’s recipe for Zucchini Fondue from her book French Food at Home. Since my mandolin was not-so-conveniently located under 10 other boxes, I used a vegetable peeler to make zucchini ribbons. Worked a charm.
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