Braised Italian Chicken with Green Beans, Tomatoes & Olives
Author: Liza A
Prep time:
Cook time:
Total time:
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
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.
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, ½ teaspoon salt, and ½ 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.