| Cuisine: American | Type: Main Course | Serves: 2 to 4 |
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Source:
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Melissa Clark's "Dining in One" cookbook |
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Attributes:
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Book |
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Comments:
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We try to grow a few green beans in our raised bed garden each year. This year we had a bumper crop and were desperate to find ways to use the bowlfuls of beans we picked every few days. This cookbook had two recipes that help us put them to good use. |
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Serving Suggestions:
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You could substitute sliced fennel bulbs or broccolini for the beans. |
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Ingredients:
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4 boneless, skinless chicken thighs, about 1-1/2 pounds Kosher salt and freshly ground black pepper 1 tsp. ground oregano 3 tbs. extra-virgin olive oil, divided, plus more for drizzling 1 large or 2 small shallots, thinly sliced 2 cloves garlic, thinly sliced 1 tbs. tomato paste 12 oz. of green beans, trimmed 3 tbs. chicken stock, or water 1/4 cup good tangy olives, pitted and coarsely chopped (Castelvetrano or kalamata are great) 1 tbs. brine-packed capers, drained Handful of torn fresh parsley or cilantro leaves for serving Crushed red pepper flakes for serving (optional) |
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Instructions:
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1. Heat the oven to 425°F. Season the chicken thighs all over with salt, black pepper, and the oregano. 2. Heat a 5- to 6-quart Dutch oven over medium-high heat, then add 1 tablespoon of the oil. When the oil thins out and coats the bottom of the pot, add the chicken and sear until browned on both sides, 5 to 7 minutes per side. Transfer the chicken to a plate. 3. Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pot. Add the shallot and a pinch of salt and sauté until the shallot is tender and golden brown, 2 minutes. Add the garlic and sauté until it browns at the edges, 1 to 2 minutes longer. 4. Add the tomato paste and sauté until it darkens and caramelizes around the shallot and garlic pieces, 30 seconds to 1 minute. Stir in the green beans and cook, stirring and scraping up all the dark bits at the bottom of the pan, until the beans get more vibrant in color and start to lighten in spots, 2 to 3 minutes. Stir in the stock, olives, and capers, again stirring and scraping the bottom of the pot. Put the chicken on top of the beans, pouring in any juices from the plate, and drizzle with a little more oil. Roast, uncovered, until the chicken is cooked through and the beans are tender, 20 to 25 minutes. 5. Transfer the chicken onto plates. Give the green beans a good toss in all the yummy pan juices at the bottom of the Dutch oven and pile them on top of the chicken. Sprinkle with the herb and red pepper flakes, if you like. |
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Related recipes:
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None |
2025-11-26