I lighten up the standard cacciatore recipe and replaced the pasta with zucchini – still warm and filling and easy to make ahead, just sauté the zucchini right before serving.

Chicken Cacciatore with Zucchini and Green Olives

Serves 4

2 tablespoons unsalted butter

4 chicken thighs, bone in and skin removed, seasoned with salt and pepper

1 cup diced yellow onion (I use frozen)

1 ½ tablespoons sweet paprika

½ teaspoon crushed red pepper flakes

½ cup chicken stock

½ cup dry white wine

1 14.5 ounce can petite dice tomatoes

½ cup green olives, pitted if necessary

Salt and pepper to taste

2 pounds zucchini – in julienne strips (use a julienne peeler or a mandolin)

2 tablespoons butter

Sour cream

Flat leaf parsley – roughly chopped

• Preheat the oven to 350 degrees.
• Heat a sauté pan to medium heat and add the butter.
• Add the onion and stir until they start to turn light brown.
• Add the, paprika, red pepper flakes and stir until fragrant.
• Add the chicken broth, wine and tomatoes and stir to deglaze the pan.
• In a Dutch oven (or an oven safe pan with a lid) place the chicken and the olives.
• Pour the tomato mixture over the chicken and olives.
• Cover and braise for about 2 hours or until the chicken is very tender.
• Remove the chicken to a cutting board and with two forks, pull apart the meat, remove the bones and return it to the pot – stir to combine.