Running Board Zucchini Chicken
A hearty chicken and vegetable stew featuring zucchini, tomatoes, and peppers, enriched with herbs and olive oil, perfect for comforting family dinners.
Ingredients
Instructions
- Brown the chicken pieces in 3 tablespoons of olive oil. Remove the chicken from the pan.
- Add all other ingredients, except bouquet garni, salt, and flour, to the pan.
- Fry briefly, stirring constantly.
- Return the chicken to the pan along with the bouquet garni.
- Simmer, covered, until the chicken is cooked through, about 30 minutes.
- Remove the bouquet garni.
- Season with salt to taste.
- Thicken the stew with a flour and water paste, if desired.
Tips & Substitutions
For added depth, consider marinating the chicken in olive oil and herbs before cooking. If you don't have bouquet garni, use dried herbs like thyme, rosemary, and oregano. You can substitute zucchini with yellow squash if preferred. Adjust the amount of tomatoes based on seasonal availability; fresh garden tomatoes yield the best flavor. This dish can easily be made with leftover cooked chicken for a quicker meal.
Serving Suggestions
Serve the Running Board Zucchini Chicken warm, garnished with fresh herbs such as parsley or basil. It pairs beautifully with crusty bread or over a bed of fluffy rice for a comforting meal. For a fresh side, consider a light salad like Pistachio-Pineapple Salad. This dish also works well with roasted Red Skin Potatoes for a heartier option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish on the stovetop over low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, covering them to retain moisture. If the stew thickens too much, add a splash of water or broth during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Running Board Zucchini Chicken contains roughly 948 calories, with 23g protein, 63g carbohydrates, and 68g fat. It is an excellent source of protein (46% of the Daily Value), vitamin C (40% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken instead of quartered broiler-fryer?
Yes, boneless chicken can be used for a quicker cooking time. Adjust the cooking time to about 20 minutes, ensuring the chicken reaches an internal temperature of 165°F. This option also makes the dish easier to serve, as there are no bones to contend with.
Is there a way to make this dish spicier?
Absolutely! You can add a pinch of red pepper flakes while frying the vegetables or incorporate diced jalapeños for a kick. If you want a more robust flavor, consider using smoked paprika or a dash of hot sauce when seasoning the dish.
Can I make this recipe ahead of time?
Yes, this dish is great for meal prep! You can prepare it a day in advance and store it in the refrigerator. The flavors will meld beautifully overnight. When ready to serve, simply reheat on the stove or in the microwave, and it will taste even better!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).