Braised Italian Chicken with Green Beans, Tomatoes & Olives

This chicken dish is awesome! I chose this recipe to try because I like the idea of braising chicken pieces with green beans, tomatoes, olives and rosemary. I was not disappointed. The dish does not only look pretty and colorful but also tastes amazing.  The chicken pieces were seasoned and dusted with flour before they were browned and then along with green beans were simmered in a mixture of red wine, diced tomatoes, garlic and rosemary. Kalamata olives were added at the last 5 minutes of cooking time. The result was tender and tasty chicken pieces with thick, delicious and flavorful sauce. This chicken dish will definitely be on my list of favorite dish to make. Enjoy!

Braised Italian Chicken with Green Beans, Tomatoes & Olives

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Liza A

Serves: 4 servings

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
• Kosher salt and freshly ground black pepper
• ½ cup all-purpose flour
• 2 to 3 tbsp olive oil
• ½ lb French green beans, trimmed
• 3 cloves garlic, smashed and peeled
• ⅓ cup dry red wine
• 1 14-1/2-oz. can diced tomatoes
• ¼ tsp dried chopped rosemary
• ½ tsp crushed red pepper flakes
• ⅓ cup pitted, quartered Kalamata olives

Instructions

1. Season the chicken with 1 teaspoon salt and ½ teaspoon black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour.
2. Heat 2 tablespoons olive 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 tablespoon oil.
3. Return the chicken to the pot, add the green beans, garlic, ½ teaspoon salt, and ½ teaspoon black pepper, and cook, stirring, for 2 minutes.
4. 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.
5. 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.

Notes

Recipe slightly adapted: finecooking.com

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