Easiest Way to Cook Perfect Tomato Braised Chicken w/ Green Beans & Savory

Tomato Braised Chicken w/ Green Beans & Savory. Turn plain green beans into something remarkable with a bit of time in a tasty tomato sauce with this easy recipe. Romano beans stand up particularly well to the braising necessary to get all that flavor into the beans, but regular green beans, wax beans, or other pole beans aren't too shabby cooked. Tahini-Roasted Chicken Thighs with Quick-Pickled Onions and Currants.

Our recipe for braised green beans allowed us to simultaneously cook the beans and flavor them. We used tomatoes, cream, or broth in our Halvah apple pie apple pie brownie donut cheesecake. Brownie muffin pastry cupcake cake dessert. You can cook Tomato Braised Chicken w/ Green Beans & Savory using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Tomato Braised Chicken w/ Green Beans & Savory

1. It's 2 of chicken breasts.
2. You need 1 C of green beans; trimmed & halved.
3. You need 1 1/4 C of fresh tomato puree.
4. Prepare 1 C of long grain white rice.
5. You need 2 C of veg stock.
6. You need 2 t of dried savory.
7. Prepare 1 t of dried oregano.
8. You need 1 T of fresh parsley.
9. Prepare 1/2 C of sherry.
10. It's 1 t of fresh thyme.
11. You need 2 T of butter.
12. It's 1/2 C of worcestershire sauce.
13. You need 1 t of coriander seed.
14. Prepare 1 stalk of celery; small dice.
15. It's of olive oil; as needed.

Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish. To see the recipe, press the more button. Chicken with string beans cooked in a light tomato sauce is a classic Greek stew. Traditionally, this dish was made in the end of summer when there was Nowadays, at least where I live in the States, green beans (fasolakia) are available year-round and because of that, this stew makes appearances.

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

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.

What do you do when the green beans you bought are a little too long in the tooth and tough? Slow-braise them until they're tender in a tomato-based broth! Green beans are sometimes touted as the elemental food of the garden, meant to be picked and eaten with a bare toss in the frying pan. These are crave-worthy green beans, inspired by the Greek-style beans I used to eat at my favorite Greek restaurant. They taste like far more than the sum of their parts.