Braised Italian Chicken with Green Beans, Tomatoes & Olives

Braised Italian Chicken with Green Beans, Tomatoes & Olives
Photo by Scott Phillips

Ingredients

  • 1/3 cup pitted, quartered Kalamata olives
  • 2 lb. boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
  • Kosher salt and freshly ground black pepper
  • ¾ lb. green beans, trimmed and cut in half
  • ½ tsp. crushed red pepper flakes
  • 2 to 3 Tbs. extra-virgin olive oil
  • 1 tsp. chopped fresh rosemary
  • + 4 more ingredients
    • 1 14-½-oz. can diced tomatoes
    • 3 cloves garlic, smashed and peeled
    • 1/3 cup dry red wine
    • ½ cup all-purpose flour

Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour. Heat 2 Tbs. of the 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 av...

View full recipe at Fine Cooking

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