Rosemary-Garlic Chicken Thighs with Green Beans

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

[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
DIFFICULTY: Easy

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

[/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]

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

[/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]

Watch

POPULAR RECIPES