Recipe: Appetizing Tomato Braised Chicken w/ Green Beans & Savory

Recipe: Appetizing Tomato Braised Chicken w/ Green Beans & Savory Delicious, fresh and tasty.

Tomato Braised Chicken w/ Green Beans & Savory. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature. I made this and loved it.

Turn plain green beans into something remarkable with a bit of time in a tasty tomato sauce with this easy recipe.

Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish.

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You can have Tomato Braised Chicken w/ Green Beans & Savory using 15 ingredients and 16 steps. Here is how you cook that.

Ingredients of Tomato Braised Chicken w/ Green Beans & Savory

1. It’s 2 of chicken breasts.

2. Prepare 1 C of green beans; trimmed & halved.

3. You need 1 1/4 C of fresh tomato puree.

4. You need 1 C of long grain white rice.

5. You need 2 C of veg stock.

6. It’s 2 t of dried savory.

7. It’s 1 t of dried oregano.

8. You need 1 T of fresh parsley.

9. You need 1/2 C of sherry.

10. Prepare 1 t of fresh thyme.

11. Prepare 2 T of butter.

12. It’s 1/2 C of worcestershire sauce.

13. It’s 1 t of coriander seed.

14. Prepare 1 stalk of celery; small dice.

15. You need of olive oil; as needed.

Add the green beans, tomatoes, salt and pepper.

I used Allen's italian green beans from the can just simmered them right along with the petite diced tomatoes.

I wish I had made a crusty french bread to go along with this meal or added pasta.

This easy tomato braised chicken recipe is basically screaming for you to customize.

Tomato Braised Chicken w/ Green Beans & Savory instructions

1. See recipe description for remaining ingredients needed..

2. To make fresh tomato puree start by making a shallow "X" on the bottom of the tomato..

3. Drop each tomato in rapidly boiling water for 10 seconds. Remove and immediately submerge in ice water bath..

4. 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).

1. Toss chicken chicken breasts with enough oil to coat. Season with oregano, coriander seed, kosher salt, and freshly cracked black pepper..

2. 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..

3. Remove chicken from pan and set aside..

4. Add celery and green beans. Season with thyme and half of the savory. Saute 1 minute. Add garlic. Saute 30 seconds..

5. Add worcestershire and deglaze the pan by scraping up the fond with a wooden spoon. Reduce until dry, or "au sec"..

6. Add sherry. Reduce by 1/2..

7. 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..

8. 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 dont use thermometers for braised meats..

9. 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..

10. 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..

11. Serve atop rice in a bowl. Garnish with celery leaf and chopped parsley..

12. 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.

There are so many ways to switch up this recipe that you could Grain bowls: Cook up some farro or quinoa, make some sauteed greens or veggies, and add your leftover braised chicken.

The chicken is put back into the pot with some broth, and braised until just cooked through.

Then a big bunch of kale leaves (save the stems for roasting) and creamy cannellini beans simmer in the cooking liquid.

Braised Green Beans - very tender haricot verts braised in chicken stock and garlic, seasoned with olive oil and lemon juice.

How to Make Braised Green Beans.