Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, tomato braised chicken w/ green beans & savory. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Tomato Braised Chicken w/ Green Beans & Savory is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Tomato Braised Chicken w/ Green Beans & Savory is something which I’ve loved my entire life.
Chicken with string beans cooked in a light tomato sauce is a classic Greek stew. Traditionally, this dish was made in the end of summer when there was an abundance of green beans. Nowadays, at least where I live in the States, green beans (fasolakia) are available year-round and because of that, this stew makes appearances on our dinner table year-round as well.
To begin with this particular recipe, we must prepare a few ingredients. You can cook tomato braised chicken w/ green beans & savory using 15 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Tomato Braised Chicken w/ Green Beans & Savory:
- Prepare 2 chicken breasts
- Get 1 C green beans; trimmed & halved
- Get 1 1/4 C fresh tomato puree
- Take 1 C long grain white rice
- Make ready 2 C veg stock
- Take 2 t dried savory
- Make ready 1 t dried oregano
- Prepare 1 T fresh parsley
- Prepare 1/2 C sherry
- Get 1 t fresh thyme
- Take 2 T butter
- Make ready 1/2 C worcestershire sauce
- Make ready 1 t coriander seed
- Take 1 stalk celery; small dice
- Make ready olive oil; as needed
Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Braised green beans with tomatoes and onions. In a large, deep skillet, heat the vegetable oil. Meanwhile, in a large skillet saute shallot in butter until tender.
Instructions to make Tomato Braised Chicken w/ Green Beans & Savory:
- See recipe description for remaining ingredients needed.
- To make fresh tomato puree start by making a shallow "X" on the bottom of the tomato.
- Drop each tomato in rapidly boiling water for 10 seconds. Remove and immediately submerge in ice water bath.
- Remove tomatoes from ice bath after 10 seconds. Start at the "X" spot to peel skins off tomato. Remove seeds and pulse in a blender or food processor very briefly until roughly pureed with a pinch of salt, pepper, and half the thyme. - - (If you remove seeds and dice tomatoes, you have tomato concasse)
- Toss chicken chicken breasts with enough oil to coat. Season with oregano, coriander seed, kosher salt, and freshly cracked black pepper.
- Heat a medium sized, tall saute pan with enough oil to cover the bottom. Sear chicken on both sides. (When you are flipping the chicken move to a spot in the pan that does not yet have fond on the bottom)…fond are the brown tiny bits on the pan left after searing. Translates to "pan sauce" in French.
- Remove chicken from pan and set aside.
- Add celery and green beans. Season with thyme and half of the savory. Saute 1 minute. Add garlic. Saute 30 seconds.
- Add worcestershire and deglaze the pan by scraping up the fond with a wooden spoon. Reduce until dry, or "au sec".
- Add sherry. Reduce by 1/2.
- Add tomato puree. Bring to a simmer. Lay chicken in center. Liquid should not rise more than 3/4 height of chicken breast. Do not shake pan.
- Cover. Cook for approximately 30 minutes or until chicken is no longer pink amd juices run clear. Use the "pressure test" to determine doneness. We don't use thermometers for braised meats.
- Put vegetable stock, rice, 1 T butter, half the savory, and a pinch of salt in a small sauce pot. Bring to a boil. Reduce to a simmer. Cover. Simmer 15 minutes. Take off heat, but do not remove cover. Let steam 5-8 minutes.
- Remove chicken from pan. Add remaining savory. Monte au buerre.. (Mount the butter) by stirring butter into sauce while vigorously shaking the pan at the same time.
- Serve atop rice in a bowl. Garnish with celery leaf and chopped parsley.
- Variations; Roasted bell peppers or garlic, roasted tomatoes, chives, onions, asparagus, shallots, celery seed, white beans, corn, capers, paprika, parmesean, romano, gruyere, spinach, arugula, watercress, mushrooms, scallions, zucchini, red wine, red wine vinegar, balsamic, almonds, rice wine vinegar
Stir in beans and tomatoes; heat. If You Are Using Dried Beans: Add dried beans to the onions and garlic in the pot. The simple tomato "sauce" that starts this dish off has more flavor than seems possible with such simple ingredients. Romano beans stand up particularly well to the braising necessary to get all that flavor into the beans, but regular green beans, wax beans, or other pole beans aren't too shabby cooked this way either. Pour contents of skillet over chicken in slow cooker.
So that is going to wrap this up with this exceptional food tomato braised chicken w/ green beans & savory recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
