Chicken Thigh with Vegetables in Vinaigrette

Sprinkle salt on the bell pepper slices and let them sit for 15 minutes

Wipe each slice dry and coat in flour

In a skillet, heat 1/4 cup of olive oil or neutral oil, sauté the zucchinis until they're tender but still crunchy

Remove the zucchinis from the skillet with a slotted spoon and let them drain on paper towels

In the same skillet, sauté the red bell peppers for 3 minutes, remove and drain on paper towels

In the same skillet, sauté the chicken thighs with garlic until they're golden brown

Line four small round ramekins with some zucchini slices

Lay down layers of red bell pepper, zucchini, bell pepper, ending with a layer of zucchini

Press down firmly and cover with paper towels

Place in the refrigerator for at least 2 hours

Prepare the vinaigrette

In a bowl, combine apple cider vinegar and olive oil or neutral oil, whisking until thickened

Add remaining ingredients and mix well

Set aside

Prepare the chicken

Combine all ingredients in a pot and bring to a boil

Reduce heat and simmer until the chicken is tender

Let it cool down

Remove the chicken from the pot and cut into thin slices

Sieve the broth and combine with the chicken slices, ready to serve

To assemble the dish

Distribute the vegetables over individual plates

Garnish with some of the chicken slices and a drizzle of vinaigrette