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Crispy Chicken Thighs With Puttanesca Green Beans
Quick boneless chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show in this weeknight meal.
👥 4 Servings⏱️ Prep & Cook: 50 min👤 Melissa Clark📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●dutch oven
- ●pan
📝 Preparation Steps
1
Heat the oven to 425ºF. Season the chicken all over with salt, black pepper, and the oregano.
2
Heat a 5- or 6-quart Dutch oven over medium-high heat, then add 1 tablespoon of the oil. When the oil thins out and coats the bottom of the pot, add the chicken and sear until browned on both sides, 5 to ⏱️ 7 minutes per side. Transfer the chicken to a plate.
3
Reduce the heat to medium and add the remaining 2 tablespoons oil to the pot. Add the shallot and a pinch of salt and sauté until the shallot is tender and golden brown, ⏱️ 2 minutes. Add the garlic and sauté until it browns at the edges, 1 to ⏱️ 2 minutes longer.
4
Add the tomato paste and sauté until it darkens and caramelizes around the shallot and garlic pieces, ⏱️ 30 seconds to ⏱️ 1 minute. Stir in the green beans and cook, stirring and scraping up all the dark bits at the bottom of the pan, until the beans get more vibrant in color and start to lighten in spots, 2 to ⏱️ 3 minutes. Stir in the stock, olives, and capers, again stirring and scraping the bottom of the pot. Put the chicken on top of the beans, pouring in any juices from the plate, and drizzle with a little more oil. Roast, uncovered, until the chicken is cooked through and the beans are tender, 20 to ⏱️ 25 minutes.
green beans, trimmed12 ounces
5
Transfer the chicken onto plates. Give the green beans a good toss in all the yummy pan juices at the bottom of the Dutch oven and pile them on top of the chicken. Sprinkle with the herbs and red pepper flakes, if you like.
green beans, trimmed12 ounces
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