Taking a passing fancy to frugality, I decided to recycle some leftover vegetable salad with it’s dressing from the other day http://atomic-temporary-17826715.wpcomstaging.com/2012/07/27/fresh-market-salad/.  I used the leftover dressing to marinate some chicken thighs.

I sauteed a couple of leeks, and added some tiny, new potatoes to the vegetable mixture.  This could have easily been a lunch plate if we hadn’t already eaten those oysters 🙂 http://atomic-temporary-17826715.wpcomstaging.com/2012/07/31/grilled-tarboureich-oysters-with-garlic-lemon-butter/

For a vegetarian stew, substitute vegetable broth for the chicken broth and sprinkle on some shaved parmesan cheese.

Grilled Chicken and Vegetable Stew

6 chicken thighs, seasoned with salt and pepper

3 tbsp olive oil

3 tbsp balsamic vinegar

1 garlic clove, crushed

2 small leeks, sliced

2 tbsp butter

1 tsp rosemary leaves, chopped

1 tsp basil leaves, chopped

1/2 lb tiny, new potatoes, halved

1 1/2 cup chicken broth

Salt and pepper

1 cup blanched fava beans

1 cup steamed green beans, cut into 1 inch pieces

1/2 cup steamed peas

Mix the olive oil, vinegar and garlic together to make a marinade.  Put the chicken thighs in a zip lock with the marinade and refrigerate for at least 2 hours.

Saute the leeks in the butter until soft, add the herbs, the potatoes, chicken broth, salt and pepper, bring to a boil, then simmer until the potatoes are tender; about 10-15 minutes.  Remove from the flame and add the vegetables.

Remove the chicken from the zip lock, reserving the marinade.  Grill the chicken off flame, skin side up for about 15 minutes.  Brush with reserved marinade and grill over the flame until brown and crispy.