Braised Chicken With Cherry Tomatoes, Green Beans And Mint
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
2 bone-in chicken breast halves (1 whole split breast)
salt and pepper
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 cover
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.
0
