1 packet corn-fed free range Rangitikei chicken thighs
2 tablespoons olive oil
⅓ cup white wine
6 medium zucchini, cut into thin spaghetti-like strips
parsley sprigs, for serving
20 large black olives, pitted
parmesan for shaving
⅓ cup olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
¼ cup chopped parsley
sea salt and ground pepper
Dressing: Whisk the oil, lemon juice and garlic in a bowl and season.
Stir in the parsley.
Put the chicken thighs in a shallow dish and spoon over 3 tablespoons of the dressing, turning to coat.
Put the zucchini noodles in another dish and toss well with the remaining dressing. Set aside, tossing occasionally.
Heat the olive oil in a large sauté pan and cook the thighs until golden and cooked through. Add the wine and let it bubble up for a couple of minutes until reduced and syrupy.
To serve: Divide the zucchini noodles between plates. Slice the chicken and place over the zucchini, spooning over the pan juices. Add parsley and olives then top with a good grating of parmesan.
Cook’s tip: We used a spiralizer to slice the zucchini. A mandoline will also work well giving you thin spaghetti-like strips or use a vegetable peeler to shave long wide strips.