Rosemary-Garlic Chicken Thighs with Green Beans


[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]

YIELD: 4 servings
TOTAL TIME: 40 minutes
ACTIVE TIME: 20 minutes

[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[easy-social-share buttons=”facebook,twitter,pinterest,print,mail” counters=0 style=”button” size=”m” point_type=”simple”]

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

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

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat oven to 245°C / 475°F. 

Season chicken with ¾ teaspoon salt and ½ teaspoon pepper. 

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.

In the same skillet, cook shallots over medium heat, until browned, about 5 minutes. 

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.

Remove chicken to a plate, leaving sauce. 

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. 

Serve chicken with beans and sauce.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • This dinner pairs well with crusty bread 
  • If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]