Stuffed Zucchini with Chicken
Main Dishes • World
Description
Sometimes, a lot of juice is released during stewing, so I remove the filling from the saucepan with a slotted spoon, allowing the aromatic juice to drain, from which I prepare a simple sauce. The juice is slightly reduced in a pot over medium heat with the lid off. Meanwhile, flour is sautéed until it turns beige, then butter is added, mixed well, and introduced into the strained juice. The resulting mixture should be mixed thoroughly to avoid lumps. Zucchini can be boiled in the microwave.
Ingredients
- Tarragon 2 stems
- Courgette 1 piece
- Chicken Thighs 5 pieces
- Onion ½ head
- Garlic 3 cloves
- Table Mustard 2 tablespoons
- Mayonnaise 2 tablespoons
- Dry White Wine 4 tablespoons
- Salt a pinch
- Sugar a pinch
- Mixed Ground Peppers a pinch
- Wheat Flour 1 tablespoon
- Butter 0 oz
- Herbs to taste
- Apple 1 piece
- Passata Tomato Sauce 2 tablespoons
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Wash the zucchini, dry it, cut it in half lengthwise, carefully remove the seeds, and scoop out some of the flesh from both halves. Then boil for 5–7 minutes in salted water.
Step 2
Wash the thighs, clean them, and cut them into smaller cubes. Peel the apple, remove the seeds, and cut it into thin strips, mix it with the chicken, and marinate in a mixture of wine, tarragon, sugar, garlic, and pepper for 15–20 minutes.
Step 3
In a saucepan, sauté the onion in vegetable oil until lightly golden, then add the prepared chicken, mustard, and salt. Stew until half-cooked over medium heat.
Step 4
Spread mayonnaise on one half of the zucchini and tomato paste on the other, then fill them with the stuffing and carefully join them together.
Step 5
Place on a rack in an oven preheated to 355°F, and at the same time, place the quartered, peeled apples on the rack.
Step 6
Serve with chopped herbs and baked apples.
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