2 cups green beans, cooked

4 chicken drumsticks (about 16-ounces total)

4 teaspoons fresh thyme, finely chopped

Salt and black pepper to taste

2 tablespoons olive oil

2 medium red onions, sliced and halved

2 cups sliced zucchini

2 cups cherry tomatoes

½ cup dry white wine (or vermouth)

½ teaspoon salt

1 tablespoon Worcestershire sauce


1.Sprinkle chicken with thyme, salt and pepper. Heat cast-iron frying pan to medium-high heat. Add 1 tablespoon olive-oil and reduce to medium heat, add chicken. Cook chicken 5-6 minutes.Turn chicken over and add onion slices. Cook 6-8 minutes more.

2.Heat 1 tablespoon olive oil in frying pan, add zucchini, and cook over medium-high heat for 2-3 minutes. Add tomatoes, stir, and cook 2-3 minutes more.

3.Add wine, ½ cup water and Worcestershire sauce to frying pan. Bring to boil, reduce heat to low and simmer for 2-3 minutes. Scrape bottom of frying pan to incorporate browned bits into the sauce. Return chicken and vegetables to pan to heat through. Spooned sauce over top.

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