Braised Chicken With Cherry Tomato, Green Beans And Mint
serves 2-4
Bone-in chicken breasts braised in chicken broth and Dijon get a lift from garlic, cherry tomatoes, fresh green beans and a showering of fresh mint. Serve with rice or a crusty baguette to absorb all the fragrant juices.
2 bone-in chicken breast halves (1 whole split breast)
1 tablespoon Dijon mustard
1 cup low-sodium chicken broth
2 tablespoons olive oil
1/2 pound cherry tomatoes, halved
2 garlic cloves, minced
1/4 pound green beans, trimmed and cut into bite-size pieces
2 tablespoons chopped fresh mint
prep: 10 minutes
total: 45 minutes
large sauté pan (with lid)
tongs
digital instant-read meat thermometer
1. Prep all the ingredients. Season the chicken generously on both sides with salt and pepper. Mix the mustard and broth in a small bowl.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken skin side down. Leave it alone until it browns deeply, 2-4 minutes.
3. Turn the chicken over and add the cherry tomatoes and garlic. Stir 30 seconds. Pour in the mustard-broth mixture and cover. Lower the heat and let the chicken braise until it reaches 145F in the thickest part, 10-15 minutes.
4. Toss the green beans into the pan and cover again. Cook until the beans turn bright green, about 6-8 minutes. Stir in the chopped mint and a light sprinkling of salt and pepper, and cook for a minute or so more. The chicken should reach 160F.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken skin side down. Leave it alone until it browns deeply, 2-4 minutes.
3. Turn the chicken over and add the cherry tomatoes and garlic. Stir 30 seconds. Pour in the mustard-broth mixture and cover. Lower the heat and let the chicken braise until it reaches 145F in the thickest part, 10-15 minutes.
4. Toss the green beans into the pan and cover again. Cook until the beans turn bright green, about 6-8 minutes. Stir in the chopped mint and a light sprinkling of salt and pepper, and cook for a minute or so more. The chicken should reach 160F.
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