Ingredients 8 Bone in, skin on chicken thighs 1 1/4 teaspoons Kosher salt, divided 3/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 8 shallots, Peeled and halved 1 tablespoon fresh rosemary, chopped 2 cloves garlic, finely chopped 3/4 cup chicken broth 8 ounces green beans, trimmed 2 tablespoons unsalted butter
Instructions 1. Preheat oven to 475°F. Season chicken with ¾? teaspoon salt and ?½ teaspoon pepper. Heat oil in a large oven-safe skillet over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Transfer chicken to a plate. 2. Add shallots to skillet and cook until browned, about 5 minutes. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through and shallots are tender, 15 to 20 minutes. 3. Transfer chicken to a plate. Place skillet over medium-high; add beans and remaining ½ teaspoon salt and ?¼ teaspoon pepper. Simmer until sauce is thickened and beans are crisp-tender, 3 to 4 minutes. Stir in butter. Serve chicken with vegetables and sauce.
Description The shallots in this are just wonderful.
Servings
4 Notes We were lucky enough to make this during the summer when we had fresh rosemary and string beans from the garden. Others can be substituted.
Source Real Simple
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