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Chicken with Green Beans in Wine Sauce

This is a one-pan stovetop meal that's easy to make and full of flavor. It can be served alone but accompanying it with mashed potatoes or rice makes it even better.

Chicken. Cut up a whole chicken or use precut parts—legs, thighs, breast, etc. Trim excess fat; remove skin if desired. It's not necessary to coat the pieces but if you do, follow these guidelines:

Blend corn meal (or flour) with a little salt and pepper on a large plate. Coat the chicken pieces with the seasoned meal. Brown chicken in batches until golden on two sides but not cooked through (5-6 minutes each side). Use tongs or spatula for turning the chicken.

Green beans. Use fresh or frozen. If fresh, only pinch or cut off the ends of the bean; don't cut the beans into parts (unless you like mushy beans).

Prep time 20-30 minutes. Cooking time about an hour. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Chicken
  • Corn meal or flour (optional)
  • Onion
  • Garlic
  • Thyme leaves
  • Dry white wine
  • Green beans
  • Bay leaf
  • Roasted red peppers
  • Lemon

Prepare chicken and sauce
1
Prepare chicken pieces (see above), then fry in oil in large uncovered skillet over medium-high heat until browned—about 5 minutes on each side. When finished, remove pieces and set aside (keep cooked pieces warm).
  • 3-4 pounds chicken, in pieces
  • 1-2 tablespoons peanut, canola
    or other heat-tolerant oil
2
Remove all but 1-2 tablespoons of oil/fat from the pan, lower heat and then add and cook about 5 minutes until tender and translucent
  • 1 medium onion, sliced
  • sprinkling of salt
3
Add and sauté about 1 minute
  • 4-5 garlic cloves, minced or chopped
  • 1 tablespoon fresh thyme leaves
    OR 1 tsp dried thyme

4
Add, stir thoroughly, and simmer (covered) 25-30 minutes or until chicken is done; sauce should become the thickness of gravy.
  • 2 cups (16 oz) dry white wine
  • about 1 pound (16 oz) fresh or frozen green beans
  • browned chicken pieces
  • 1 bay leaf
5
Transfer the chicken and other solids to a warmed serving platter, then whisk into the sauce and cook briefly
  • 4-6 oz roasted red peppers (canned)
  • juice from 1/2 lemon
  • 1-2 tablespoons unsalted butter
  • salt and fresh ground black pepper
6
Spoon sauce over chicken; reserve some for mashed potatoes or rice if desired.

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