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Recipe

Braised Italian Chicken with Green Beans, Tomatoes & Olives

Scott Phillips

Servings: four.

What could be simpler for a weeknight supper than a one-pot meal? This one comes together with chicken thighs and a few other ingredients you likely already have in your pantry or growing in your garden.

Ingredients

  • 2 lb. boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 to 3 Tbs. extra-virgin olive oil
  • 3/4 lb. green beans, trimmed and cut in half
  • 3 cloves garlic, smashed and peeled
  • 1/3 cup dry red wine
  • 1 14-1/2-oz. can diced tomatoes
  • 1 tsp. chopped fresh rosemary
  • 1/2 tsp. crushed red pepper flakes
  • 1/3 cup pitted, quartered Kalamata olives

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 500
      Fat Calories (kcal): 250
      Fat (g): 27
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 150
      Sodium (mg): 1060
      Carbohydrates (g): 17
      Fiber (g): 3
      Protein (g): 44

Preparation

  • Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour. Heat 2 Tbs. of the oil in a large Dutch oven or casserole over medium-high heat until the oil is shimmering hot. Cook the chicken in two to three batches (to avoid crowding the pot) until well browned on both sides, 2 to 3 minutes per side. Transfer each batch to a plate as it finishes, and if the pot looks dry between batches, add the remaining 1 Tbs. oil.
  • Return the chicken to the pot, add the green beans, garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper, and cook, stirring, for 2 minutes. Add the red wine and cook until it almost completely evaporates, 1 to 2 minutes. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower the heat to a steady simmer. Cover, leaving the lid slightly ajar, and cook, stirring occasionally for 15 minutes. Add the olives, and continue simmering with the lid ajar until the chicken and green beans are very tender, about 5 minutes more. Season with salt and pepper to taste. Serve immediately.

The dish is complete as is, but nice with a crusty bread, or keep it Italian and serve Garlic-Parmesan Bread.

Reviews

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Reviews

  • MCGE | 12/26/2016

    Been making this dish since it was published in 2011. All time favorite and easy to make. Family likes it over pasta with grated parmesan cheese and a salad.

  • jfk66 | 10/20/2015

    I gave it a good review just to ask a question. I wonder if this could be made with boneless breasts? I can't get boneless thigh meat here in South Africa and I don't feel like hacking up the regular thighs. I would have to put the chicken in at a later point so it wouldn't overcook. I like one pot meals so I'm willing to try.

  • jsgambel | 03/23/2015

    This is very delicious and not very difficult for a cook with no experience braising.

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