PAN SEARED CHICKEN THIGHS

4 thigh, bone and skin removed Chicken Thigh
3 tbsp Olive Oil
1 tsp Paprika
1 tsp Garlic powder
1 tsp Onion powder
.5 cup (8 fl oz) Chicken Broth
1 cup, sliced Zucchini

MAKE SURE THE PAN IS OVEN SAFE. CAST IRON IS MY FAVORITE. IT WILL NEED AN OVEN SAFE LID TO KEEP CHICKEN MOIST WHILE COOKING IN THE OVEN. ROSEMARY, OREGANO OR OTHER FAVORITE HERBS CAN BE ADDED JUST BEFORE PUTTING IN THE OVEN.

1 PRE HEAT OVEN TO 250. HEAT OLIVE OIL IN A LARGE SKILLET (CAST IRON IS BEST) OVER MEDIUM - HIGH HEAT
2 PAT CHICKEN THIGHS DRAY WITH PAPER TOWEL. SEASON CHICKEN THIGHS
3 ADD SEASON THIGHS TO THE SKILLET, SMOOTH SIDE DOWN, COOK FOR 5-7- MINUTES WITHOUT MOVING, AND THEN FLIP WHEN THE CHICKEN EASILY RELEASES ON ITS OWN.
4 WHILE CHICKEN IS COOKING, SLICE ZUCCHINI AND RUB WITH OLIVE OIL AND SEASON WITH GARLIC POWDER, ONION POWEDER, SALT AND PEPPER. YOU WILL ADD THEM JUST BEFORE YOU PUT THE CHICKEN IN THE OVEN
5 POUR CHICKEN BROTH TO DEGLAZE THE BOTTOM AND SIDES OF THE PAN WITH THE CRISPY BROWNED BITS UNTIL THEY'RE NO LONGER STICKING TO THE PAN.
6 ADD ZUCCHINI SLICES TO THE PAN. COVER PAN AND PUT IN OVEN TO FINISH COOKING. COOK ON 250 FOR 1.5 TO 2 HRS.





Serving Size: MAKES 4 1 THIGH SERVING

Number of Servings: 4

Recipe submitted by SparkPeople user LAURAICE2.