Braised Chicken With Green Beans, Tomatoes and Balsamic Vinegar Recipe

Posted by
Rate It!
Braised Chicken With Green Beans, Tomatoes and Balsamic Vinegar
Add your photo!
Ingredients
15
Count
Nutrition
1629
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
  2. Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
  3. Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
  4. Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
  5. Add red pepper flakes, thyme, and bay.
  6. Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
  7. Increase heat to high, bring to simmer, cover, then place pot in oven.
  8. After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
  9. While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
  10. Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
  11. Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
  12. Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
  13. Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1628.76 Kcal (6819 kJ)
Calories from fat 1388.66 Kcal
% Daily Value*
Total Fat 154.3g 237%
Cholesterol 357.48mg 119%
Sodium 226.57mg 9%
Potassium 813.41mg 17%
Total Carbs 19.84g 7%
Sugars 8.85g 35%
Dietary Fiber 2.87g 11%
Protein 38.56g 77%
Vitamin C 13.7mg 23%
Iron 1.3mg 7%
Calcium 76.6mg 8%
Amount Per 100 g
Calories 262.83 Kcal (1100 kJ)
Calories from fat 224.08 Kcal
% Daily Value*
Total Fat 24.9g 237%
Cholesterol 57.69mg 119%
Sodium 36.56mg 9%
Potassium 131.26mg 17%
Total Carbs 3.2g 7%
Sugars 1.43g 35%
Dietary Fiber 0.46g 11%
Protein 6.22g 77%
Vitamin C 2.2mg 23%
Iron 0.2mg 7%
Calcium 12.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 44.9
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top