posted by syzygy 06-23-100 6:44 AM
Chicken with Green Beans and Tomatoes
Serves 4
2 pounds chicken thighs
Salt and pepper, to taste
2 tablespoons olive oil
1 red onion. coarsely chopped
1 clove garlic, finely chopped
4 ripe plum tomatoes, skinned, seeded, and finely chopped
1 teaspoon quatre epices
1 cup white wine
1 pound green beans, trimmed and halved
Pull the skin off the chicken thighs. Remove and discard any pieces of fat. Sprinkle the chicken with salt and pepper.
In a skillet, heat the oil. Cook the onion over medium heat, stirring often, for 5 minutes. Add the garlic and cook for 1 minute more. Add enough chicken, skinned side down, to fit the bottom of the pan. Cook over medium-high heat until the meat is opaque, then turn the chicken over and cook the other side. The onion will turn golden brown at the edges, but that's OK.
Remove the chicken from the pan and cook any remaining pieces in the same way. Remove all the chicken from the pan and add the tomatoes and quatre epices. Cook for 2 minutes, scraping the bottom of the pan to release any onions that stick to it. Return the chicken to the pan, pour in the wine, and bring to a boil. Reduce the heat, cover the pan, and cook the chicken for 20 minutes.
Add the beans to the pan with salt and pepper. Re-cover the pan and cook the beans over medium heat for 10- 15 minutes or until they are tender but still bright green. Remove from the heat and serve at once.