Expert Braised Chicken Thighs with Espelette Pepper and Cumin Zucchini
- 4 chicken thighs
- 4 small zucchini (courgettes)
- 4 small tomatoes
- 2 garlic cloves
- 15 cl dry white wine
- 15 cl veal jus (or stock paste)
- coarse sea salt
- Espelette pepper
- cumin powder
- 2 tablespoons olive oil
- 30 g butter
- chopped chives
- freshly milled pepper
- Peel, seed, and dice the tomatoes into small pieces.
- Peel and degerm the garlic cloves, then crush and chop them.
- Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Brown the chicken thighs well on all sides, then remove and set aside.
- In the same pan, add the tomatoes and garlic. Sweat them over low heat.
- Return the chicken thighs to the pan. Deglaze with white wine and reduce until nearly dry. Season with coarse sea salt and a pinch of Espelette pepper. Add the veal jus and simmer for about 18 minutes. Remove the chicken, keeping it in the cooking juices.
- Wash and trim the zucchini, then cut into small pieces. Sauté in the remaining tablespoon of olive oil over medium heat, stirring occasionally. Add cumin and coarse salt. Cook until translucent, then sprinkle with chopped chives.
- Arrange a chicken thigh on each warm plate alongside the zucchini. Add butter to the chicken cooking juices, whisk over low heat to make a sauce, and spoon over the thighs.
