YIELD: 4 servings
TOTAL TIME: 40 minutes
ACTIVE TIME: 20 minutes
|Chicken thighs, bone-in and skin-on||920 g / 32 oz||8 thighs|
|Salt||3 g||¾ tsp|
|Black pepper, freshly ground||1 g||½ tsp|
|Olive oil, extra virgin||15 g||15 mL / 1 tbsp|
|Shallots, peeled and halved||340 g / 12 oz||8 shallots|
|Rosemary, chopped||3 g||1 tbsp|
|Garlic, minced||5 g||2 cloves|
|Stock, chicken or vegetable||175 g||175 mL / ¾ cup|
|Green beans, trimmed||225 g / 8 oz||1 ½ cups|
|Black pepper, freshly ground||to taste||–|
|Butter||30 g||2 tbsp|
1 Preheat oven to 245°C / 475°F.
2 Season chicken with ¾￼ teaspoon salt and ￼½ teaspoon pepper.
3 In a large skillet, heat olive oil over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides (10 to 12 minutes total). Transfer chicken to a plate and set aside.
4 In the same skillet, cook shallots over medium heat, until browned, about 5 minutes.
5 Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through, about 15 to 20 minutes.
6 Remove chicken to a plate, leaving sauce.
7 Place skillet with sauce over medium-high. Add beans and remaining salt and pepper. Simmer until sauce is thickened and beans are crisp-tender, 3 to 4 minutes. Stir in butter.
8 Serve chicken with beans and sauce.
- This dinner pairs well with crusty bread
- If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time