RUSTIC HERBED FRYING PAN CHICKEN AND VEGETABLES
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.