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Recipe Summary test

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat the thighs dry and season with salt and pepper. Heat a large, deep skillet over medium, add 1 tbsp. of the EVOO and swirl to coat. Add the thighs, skin side down, and cook, undisturbed, 8 to 10 minutes; transfer to a plate.

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  • Add the eggplant to the pan and cook until soft, about 5 minutes; transfer to a bowl. Add the remaining 1 tbsp. EVOO, the bell pepper and onion; cook, stirring, 2 minutes. Add the zucchini, season, and cook, stirring occasionally, until zucchini begins to soften, about 5 minutes. Stir in the tomatoes and reserved eggplant, then nestle the thighs, skin side up, in the vegetable mixture. Cover and bring to a brisk simmer. Reduce heat to low and simmer gently, partially covered, until the vegetables are very soft and the thigh meat pulls apart easily from the bone, about 45 minutes.

  • Transfer the thighs to a bowl; remove and discard skin and bones. Using two forks, pull the meat into thick shreds. Return the meat to the pan and stir in the parsley; season. Serve with the grated cheese.

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