Tomato Braised Chicken w/ Green Beans & Savory
Tomato Braised Chicken w/ Green Beans & Savory

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tomato braised chicken w/ green beans & savory. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tomato Braised Chicken w/ Green Beans & Savory is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Tomato Braised Chicken w/ Green Beans & Savory is something which I have loved my whole life. They are fine and they look wonderful.

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.

To get started with this particular recipe, we must prepare a few components. You can have tomato braised chicken w/ green beans & savory using 15 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Tomato Braised Chicken w/ Green Beans & Savory:
  1. Make ready 2 chicken breasts
  2. Take 1 C green beans; trimmed & halved
  3. Make ready 1 1/4 C fresh tomato puree
  4. Take 1 C long grain white rice
  5. Make ready 2 C veg stock
  6. Prepare 2 t dried savory
  7. Make ready 1 t dried oregano
  8. Take 1 T fresh parsley
  9. Get 1/2 C sherry
  10. Get 1 t fresh thyme
  11. Make ready 2 T butter
  12. Make ready 1/2 C worcestershire sauce
  13. Take 1 t coriander seed
  14. Take 1 stalk celery; small dice
  15. Prepare 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.

Instructions to make Tomato Braised Chicken w/ Green Beans & Savory:
  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)
  5. Toss chicken chicken breasts with enough oil to coat. Season with oregano, coriander seed, kosher salt, and freshly cracked black pepper.
  6. 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.
  7. Remove chicken from pan and set aside.
  8. Add celery and green beans. Season with thyme and half of the savory. Saute 1 minute. Add garlic. Saute 30 seconds.
  9. Add worcestershire and deglaze the pan by scraping up the fond with a wooden spoon. Reduce until dry, or "au sec".
  10. Add sherry. Reduce by 1/2.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Serve atop rice in a bowl. Garnish with celery leaf and chopped parsley.
  16. 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.

So that’s going to wrap it up for this exceptional food tomato braised chicken w/ green beans & savory recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!