How to make it

  • Salt and pepper chicken thighs, cover with flour, and brown off in large saucepan with bacon drippings. Do not cook chicken all the way. Browning should only take 2 minutes on each side.
  • Remove chicken. Reserve chicken. Sweat chopped onion in drippings until soft on medium heat....lower heat add crushed garlic. Add olive oil.
  • Cook for 5 more min on medium low heat.
  • Add zuchinni. Cook for 2 minutes.
  • Turn heat up to medium-high. Add wine and cook for 4 minutes until boiling. Add dip, tomato puree', and chicken (I cut the chicken into long slices). Put lid on pan and simmer for 30-40 minutes on a very low heat. Serve with steamed basmatti rise or cous cous.

Reviews & Comments 2

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  • elgourmand2 1 year ago
    Super combo and method. Sounds like a fun meal to make and a treat to eat.
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  • MesopotamiaChef 6 years ago
    I like the combination of spices that you added..... Best.
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