Garlicky Chicken Thighs with Zucchini and Tomatoes
A savory and aromatic chicken dish cooked in a Dutch oven, featuring tender chicken thighs, fresh zucchini, and rich crushed tomatoes, infused with garlic and herbs.
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a Le Creuset Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side.
Remove the chicken from the Dutch oven and set aside.
In the same Dutch oven, add the chopped garlic and sauté until fragrant, about 1 minute.
Add the chopped onion and cook until translucent, about 3 minutes.
Stir in the crushed tomatoes and chicken stock, scraping up any browned bits from the bottom of the pot.
Add the sliced zucchini and return the chicken thighs to the Dutch oven.
Sprinkle with dried oregano and basil.
Cover the Dutch oven and transfer it to the preheated oven.
Bake for 30-35 minutes, or until the chicken is cooked through and tender.
Remove from the oven and let it rest for a few minutes before serving.
Garnish with fresh basil leaves if desired.
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