0.0 – 0 reviews • Beans and Legumes
| Level: |
Easy |
| Total: |
40 min |
| Active: |
35 min |
| Yield: |
4 servings |
Ingredients
- 2 teaspoons extra-virgin olive oil
- 8 small skin-on, bone-in chicken thighs (2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 3 cloves garlic, sliced
- 3 large sprigs thyme
- 1/2 cup dry white wine
- 1/3 cup red wine vinegar
- 3/4 cup low-sodium chicken broth
- 2 tablespoons packed light brown sugar
- 16 pitted mixed olives
- 8 prunes, halved
- 1 12-ounce bag trimmed green beans
Instructions
- Preheat the oven to 400˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Pat the chicken thighs dry with a paper towel; season all over with salt and pepper. Place skin-side down in the skillet (they will fit snugly) and cook until the skin is very crisp and golden brown, about 8 minutes. Flip and lightly brown the other side, 2 minutes. Remove the chicken to a plate.
- Drain off all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium, add the garlic and thyme and cook until the garlic starts to brown, 1 to 2 minutes. Add the wine, increase the heat to high and simmer, scraping the pan with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes. Add the chicken broth, brown sugar, olives, prunes and chicken, skin-side up; bring to a simmer. Transfer the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Meanwhile, microwave the green beans according to the package directions. Season with salt and pepper.
- Divide the chicken and green beans among plates. Simmer the sauce over medium-high heat until thickened, 2 to 5 minutes; season with salt and pepper. Spoon over the chicken.
Nutrition Facts
| Calories |
550 |
| Total Fat |
32 grams |
| Saturated Fat |
7 grams |
| Cholesterol |
225 milligrams |
| Sodium |
983 milligrams |
| Carbohydrates |
29 grams |
| Dietary Fiber |
4 grams |
| Protein |
40 grams |
| Sugar |
17 grams |