| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| 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 |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Butter | 30 g | 2 tbsp |
METHOD
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.
NOTES
- This dinner pairs well with crusty bread
- If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time
