Difficulty:[usr 2]
Peel, peel and seed the tomatoes, cut them into small dice
Peel and degerm the garlic cloves, crush and chop
Put a tablespoon of olive oil in a large sauté pan and place over high heat. Brown the chicken, brown well on all sides, then decant, set aside
In the cooking add tomatoes and garlic, let sweat over low heat
Put the chicken thighs back in the sauté pan, deglaze with the white wine and let reduce until dry, salt with coarse salt, add a little Espelette pepper and moisten with the veal juice, let cook for about 18 minutes, set aside in the cooking
Wash and remove the courgette stems, cut into small pieces, put in a pan with a tablespoon of olive oil over medium heat, stir occasionally, add the cumin, salt with coarse salt, cook until until the courgettes are transparent, sprinkle with the chopped chives.
Arrange a chicken leg on a hot plate, place the zucchini next to it, add the butter to the chicken cooking, winnowing over low heat.
Spread the sauce over the chicken thighs.
