This dish has some kick! You can adjust the heat by the type/number of chilies you use, but in this house, we like spicy. You could also cook these in a crock pot - after you sear them, pop them in on low before you head to work.
8 piece Kosher chicken
1 cup fresh chives
1 cup fresh Italian parsley
7-10 dried chilies
1 tsp salt
4 cloves garlic
2 tbs water
2 medium onions, chopped
1 medium zucchini, chopped
1 can diced tomatoes
1/2 cup white wine
16 oz chicken broth
1 bay leaf
In a food processor, pulse chives, parsley, salt, chilies, garlic and water to make a paste. Rinse and pat chicken dry and put in a large baking dish. Pour paste over chicken and marinate in the fridge for 4-6 hours.
Heat a couple tbs of oil in a dutch oven, wipe off any excess marinade and brown chicken in batches, transferring to a plate when both sides are done. Add onions and zucchini and saute for a few minutes, then add tomatoes, wine, broth, and bay leaf, scraping up any bits. Bring to a boil and return chicken, dumping in any marinade and juices that accumulated on the plate. Simmer for 30-40 minutes until chicken is cooked throughout.
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