Tomato Braised Chicken w/ Green Beans & Savory. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature. Review Body: I made this and loved it.
Romano beans stand up particularly well to the braising necessary to get all that flavor into the beans, but regular green beans, wax beans, or other pole beans aren't too shabby cooked.
Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish.
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You can cook Tomato Braised Chicken w/ Green Beans & Savory using 15 ingredients and 16 steps. Here is how you cook it.
Ingredients of Tomato Braised Chicken w/ Green Beans & Savory
- It's 2 of chicken breasts.
- It's 1 C of green beans; trimmed & halved.
- It's 1 1/4 C of fresh tomato puree.
- Prepare 1 C of long grain white rice.
- It's 2 C of veg stock.
- You need 2 t of dried savory.
- Prepare 1 t of dried oregano.
- Prepare 1 T of fresh parsley.
- Prepare 1/2 C of sherry.
- It's 1 t of fresh thyme.
- Prepare 2 T of butter.
- You need 1/2 C of worcestershire sauce.
- You need 1 t of coriander seed.
- Prepare 1 stalk of celery; small dice.
- You need of olive oil; as needed.
Green beans are the plant I have the hardest time with; they come on so quickly that often when I If you have garden where the beans sometimes get a little too big, this recipe for Braised Green Beans with Tomatoes These beans would be great with Very Greek Grilled Chicken for a low-carb meal. What do you do when the green beans you bought are a little too long in the tooth and tough? Slow-braise them until they're tender in a tomato-based broth! Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!
Tomato Braised Chicken w/ Green Beans & Savory instructions
- See recipe description for remaining ingredients needed..
- To make fresh tomato puree start by making a shallow "X" on the bottom of the tomato..
- Drop each tomato in rapidly boiling water for 10 seconds. Remove and immediately submerge in ice water bath..
- Remove tomatoes from ice bath after 10 seconds. Start at the "X" spot to peel skins off tomato. Remove seeds and pulse in a blender or food processor very briefly until roughly pureed with a pinch of salt, pepper, and half the thyme. (If you remove seeds and dice tomatoes, you have tomato concasse).
- Toss chicken chicken breasts with enough oil to coat. Season with oregano, coriander seed, kosher salt, and freshly cracked black pepper..
- Heat a medium sized, tall saute pan with enough oil to cover the bottom. Sear chicken on both sides. (When you are flipping the chicken move to a spot in the pan that does not yet have fond on the bottom)...fond are the brown tiny bits on the pan left after searing. Translates to "pan sauce" in French..
- Remove chicken from pan and set aside..
- Add celery and green beans. Season with thyme and half of the savory. Saute 1 minute. Add garlic. Saute 30 seconds..
- Add worcestershire and deglaze the pan by scraping up the fond with a wooden spoon. Reduce until dry, or "au sec"..
- Add sherry. Reduce by 1/2..
- Add tomato puree. Bring to a simmer. Lay chicken in center. Liquid should not rise more than 3/4 height of chicken breast. Do not shake pan..
- Cover. Cook for approximately 30 minutes or until chicken is no longer pink amd juices run clear. Use the "pressure test" to determine doneness. We don't use thermometers for braised meats..
- Put vegetable stock, rice, 1 T butter, half the savory, and a pinch of salt in a small sauce pot. Bring to a boil. Reduce to a simmer. Cover. Simmer 15 minutes. Take off heat, but do not remove cover. Let steam 5-8 minutes..
- Remove chicken from pan. Add remaining savory. Monte au buerre.. (Mount the butter) by stirring butter into sauce while vigorously shaking the pan at the same time..
- Serve atop rice in a bowl. Garnish with celery leaf and chopped parsley..
- Variations; Roasted bell peppers or garlic, roasted tomatoes, chives, onions, asparagus, shallots, celery seed, white beans, corn, capers, paprika, parmesean, romano, gruyere, spinach, arugula, watercress, mushrooms, scallions, zucchini, red wine, red wine vinegar, balsamic, almonds, rice wine vinegar.
Tahini-Roasted Chicken Thighs with Quick-Pickled Onions and Currants. There was some discussion in the test kitchen on whether to use fresh or canned tomatoes for braising the green beans. After a few trials, we decided fresh is best, keeping the dish. Our recipe for braised green beans allowed us to simultaneously cook the beans and flavor them. We used tomatoes, cream, or broth in our Halvah apple pie apple pie brownie donut cheesecake.
