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!

Cooking Tips for Perfect Braised Chicken

To ensure your braised chicken turns out perfectly, start by selecting the right cut of chicken. Thighs work best because they stay juicy and tender during the long cooking process. If you prefer white meat, chicken breasts can be used, but be careful not to overcook them. Make sure to brown the chicken pieces well before braising. This step adds depth to the flavor and gives the dish a nice color. When adding the green beans, opt for fresh ones, as frozen beans can become mushy. For the wine, choose a good-quality red that you enjoy drinking. The flavor of the wine will concentrate as it cooks, so a decent bottle can elevate the overall taste of the dish. Lastly, let the dish rest after cooking for about ten minutes before serving. This helps the flavors meld together and makes it easier to serve.

Serving Suggestions and Variations

This braised chicken dish pairs beautifully with a variety of sides. Serve it over a bed of creamy polenta or alongside some crusty bread to soak up the delicious sauce. A simple green salad with a light vinaigrette can also complement the richness of the chicken. If you want to switch things up, consider adding different vegetables. Carrots, bell peppers, or even artichokes can be great additions. For a Mediterranean twist, sprinkle some feta cheese on top before serving. If you’re cooking for a crowd, this recipe doubles easily, making it perfect for gatherings. You can also make it a day ahead. Just reheat gently on the stove and add a splash of water or broth if needed to loosen the sauce.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Chicken breasts can work, but they might dry out if overcooked. If you do use them, keep a close eye on cooking time to ensure they stay juicy.

What can I substitute for red wine?

If you want to skip the wine, try using chicken broth or a mix of grape juice and a splash of vinegar for a similar depth of flavor. Just keep in mind that it may slightly change the taste.

How do I store leftovers?

Let the dish cool completely before transferring it to an airtight container. It will keep in the fridge for about 3 to 4 days.

Can I make this dish ahead of time?

This dish can be made ahead and actually tastes even better the next day as the flavors meld together. Just reheat it gently on the stove before serving.

What should I serve with this chicken dish?

Serve it over some fluffy rice or with crusty bread to soak up all that delicious sauce. A simple green salad on the side also complements the meal nicely.

Braised Italian Chicken with Green Beans, Tomatoes & Olives

Liza A

Savory braised chicken meets vibrant green beans, juicy tomatoes, and briny olives, creating a comforting dish that's bursting with flavor and easy to whip up.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings servings

Calories 400 kcal

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
1/2 cup all-purpose flour
2 to 3 tbsp olive oil
½ lb French green beans trimmed
3 cloves garlic smashed and peeled
1/3 cup dry red wine
1 14-1/2- oz. can diced tomatoes
¼ tsp dried chopped rosemary
1/2 tsp crushed red pepper flakes
1/3 cup pitted quartered Kalamata olives

Instructions

Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour.
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.
Return the chicken to the pot, add the green beans, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring, for 2 minutes.
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.
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

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 3gCholesterol: 120mgSodium: 600mgFiber: 5gSugar: 4g

Keyword braised chicken, comfort food, green beans, Italian recipe, one pot meal

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