Imagine a one-pan wonder that transforms simple ingredients into a mouthwatering masterpiece that will have your family begging for seconds! This French-inspired Braised Chicken with Green Beans and Potatoes is not just a meal; it's a culinary journey that combines tender, golden-brown chicken, hearty potatoes, and crisp green beans in a rich, flavorful broth. Perfect for a cozy family dinner or when you want to impress guests with minimal effort, this recipe promises to elevate your home cooking game and transport your senses straight to the French countryside.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups green beans, trimmed
- 4 potatoes, cubed
- 1 onion, chopped
- 2 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 2 cups of trimmed green beans, 4 cubed potatoes, 1 chopped onion, 2 cups of chicken broth, 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of thyme.
- Preheat your oven to 350°F (175°C) to prepare for the braising process.
- In a large, oven-safe skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down.
- Season the chicken thighs with salt and pepper. Sear them for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes.
- Remove the chicken thighs from the skillet and set them aside on a plate. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Next, add the cubed potatoes to the skillet and stir them with the onions, cooking for another 5 minutes to slightly soften them.
- Pour in the 2 cups of chicken broth, scraping up any browned bits from the bottom of the skillet for added flavor. Bring the mixture to a gentle simmer.
- Return the chicken thighs to the skillet, placing them on top of the potatoes and onions. Sprinkle the thyme over the chicken and season with additional salt and pepper if desired.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise for 30 minutes.
- After 30 minutes, carefully remove the skillet from the oven. Add the trimmed green beans to the skillet, stirring them into the broth and vegetables.
- Cover the skillet again and return it to the oven for an additional 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Once cooked, remove the skillet from the oven and let it rest for a few minutes before serving. Adjust seasoning with salt and pepper as necessary.
- Serve the braised chicken thighs alongside the potatoes and green beans, spooning some of the broth over the top for added moisture and flavor.
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Pat the chicken dry before searing to ensure a crispy, golden-brown skin.
- Don't rush the searing process - letting the chicken develop a nice crust adds depth to the overall dish.
- Use a heavy, oven-safe skillet or Dutch oven for even heat distribution.
- Scrape up the browned bits from the pan when adding broth - these are packed with flavor!
- For extra richness, you can substitute some of the chicken broth with white wine.
- Let the dish rest for a few minutes after cooking to allow the flavors to meld and the meat to relax.
- If the sauce is too thin, you can reduce it on the stovetop after removing the chicken and vegetables.
- Fresh thyme is ideal, but dried thyme works well too - just use about 1/3 of the amount.
- Serve immediately for the best texture and temperature of the chicken and vegetables.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
