For 2: Braised Chicken and Fully Flavored Green Beans

You know those chicken breasts that are huge?  I had one of those in my freezer and I was sure it was big enough to feed the bf and me.  So, last night that was on the menu along with green beans, because I had a craving for them.  Last time we had green beans I steamed them and the bf told me they didn’t have a lot of flavor, well boys just don’t get steamed veggies, but this time I was determined to make green beans with a ton of flavor.  After searing the chicken breast I braised it with chicken broth, onions and rosemary; then I removed the chicken breast to rest discarded the rosemary stems, reduced the broth with a little white wine and then cooked the green beans in that liquid.  It was awesome!  Added bonus: Chicken and green beans – only one dirty pot.  I rounded out this meal with homemade parmesan potato chips and you can get that recipe tomorrow, but for now here are the details on the braised chicken and fully flavored green beans!

Sincerely Loving Food,
Lainey

Briased Chicken and Fully Flavored Green Beans
1 large or 2 regular sized Chicken Breasts (with the bone)
1 medium onion
8-10 sprigs of fresh Rosemary
1 C Chicken Broth
½ C White Wine*
½- ¾ lb fresh Green Beans, trimmed and chopped to your liking
Olive Oil, Salt, and Pepper

Preheat oven to 300 degrees and in a Dutch Oven (or any other heavy bottom oven friendly pot) heat about 2 tablespoons of olive oil over high heat.  Season the chicken generously with salt and pepper and slice the onions into half moon shapes about ½ an inch thick.  Once oil is hot sear chicken on all sides about 2 to 3 minutes for each side, just to give it some color and seal in those juices.  Remove the chicken from the pot and set aside. Throw the onions and rosemary in and pour the chicken broth over until they are just covered, set the chicken on top of  the onions and rosemary in the middle of the pot and place the remaining sprigs on top of the chicken then season it all with salt and pepper.  Cover and bake for about 40 minutes or until the internal temperature reaches about 155.  The safe temp for poultry is 165, but this chicken will rest, covered with foil for 15 minutes and continue to come to temperature.  Try to open the oven and pot as little as possible, the more liquid that stays in there is the more flavor the chicken will have.

Here is mine, before going in the oven:

Once the chicken is done, set it on a cutting board and cover with aluminum foil and discard the rosemary sprigs leaving the juices, onion and any rosemary leaves in the Dutch Oven.

Here is my rested chicken:

Heat the remaining goodness in the pot over medium-high heat and add the wine. Once it is boiling add the green beans, salt and pepper, cover, turn the heat to medium-low and simmer for about 10 minutes. Carefully taste and adjust for seasoning.

Serve the chicken with the green beans and cover them both with the “sauce” made by the braising liquid and wine. DELICIOUS!

*I like to buy the 4 pack of mini wine bottles to use while cooking. This way I always have the right amount on hand for a sauce and don’t have to open up a whole big bottle!

Braised Chicken and Fully Loaded Green Beans