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Braised Italian Chicken with Green Beans, Tomatoes & Olives

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Serves 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.

  • 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

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.

Serving Suggestions

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

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 500; Fat (g): fat g 27; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 6; Protein (g): protein g 44; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 17; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 1060; Cholesterol (mg): cholesterol mg 150; Fiber (g): fiber g 3;

Photo: Scott Phillips

Kalamata olives are Greek, not Italian, so I used regular pitted ripe olives and I cut back on the amount of red pepper flakes. I also used the diced tomatoes that are seasoned with oregano and basil. Nice flavor.

This was nothing special and I wouldn't make it again.

Great flavor. Easy to make with pantry staples and some fresh green beans. I used tomatoes with balsamic vinegar, olive oil and oregano for a little extra flavor. My beans were still a little on the crunchy side, but I will cut them a little smaller next time.

Authentic everyday classic Italian. Recommend to cook longer to blend the flavors. Serve with rustic Italian bread.

One of the more disappointing recipes from fine cooking. It is good, but not as good as most of the other recipes. it also took just over an hour to make - that for me makes it a weekend and not a weeknight recipe. If I were to make this again, I'd halve the red pepper flakes and make it about 1/2 a cup of olives. serve with parmesean.

Great weeknight, one pot meal.

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