50 minutes
A delicious combination of crispy chicken thighs and vibrant puttanesca-inspired green beans for a cozy and impressive home-cooked meal.
to taste
to taste
teaspoons
Extra Virgin Olive Oil, divided, plus more for drizzling
tablespoons
Shallots, thinly sliced
each
Garlic Clove, thinly sliced
each
tablespoons
Green Beans, trimmed
0 oz
tablespoons
Olives, pitted and coarsely chopped
cups
Capers, drained
tablespoons
Fresh Parsley Or Cilantro Leaves, torn, for serving
to taste
Red Pepper Flakes, for serving (optional)
to taste
1. Season and Sear Chicken
Generously season the chicken thighs with kosher salt, freshly ground black pepper, and dried oregano. Heat a tablespoon of olive oil in a 5- or 6-quart Dutch oven over medium-high heat. Once hot, carefully place the chicken thighs in the Dutch oven. Sear for about 5 to 7 minutes on each side until golden brown and crispy. Remove chicken and set aside.
2. Cook Shallots and Garlic
Reduce heat to medium, add the remaining two tablespoons of olive oil to the Dutch oven. Add the thinly sliced shallots with a pinch of salt and sauté for about 2 minutes until they are tender and golden brown. Then add the garlic and tomato paste, cooking for about 1 to 2 minutes until fragrant and the tomato paste darkens slightly.
3. Prepare Green Beans Mixture
Stir in the green beans, chicken stock or water, chopped olives, and drained capers. Cook for 2 to 3 minutes, allowing the flavors to meld.
4. Roast Chicken and Green Beans
Return the seared chicken thighs to the Dutch oven, nestling them among the green bean mixture. Drizzle more olive oil over everything and roast in a preheated oven at 425ºF for 20 to 25 minutes.
5. Garnish and Serve
Serve the crispy chicken thighs and puttanesca green beans hot, garnished with torn parsley or cilantro leaves and, if desired, sprinkle with crushed red pepper flakes.
Begin cooking the chicken in a cold skillet, skin-side down, to render the fat slowly for ultra-crispy skin without excess oil.
Ensure the chicken thighs are thoroughly dried using paper towels before cooking to achieve perfectly crispy skin.
Blanch green beans first to keep them vibrant and crisp-tender, then drain thoroughly before proceeding with the sauté.
Season the thighs generously with salt and pepper just before cooking, and consider adding herbs like rosemary or thyme under the skin.
Toss in fresh lemon juice and zest at the end to brighten the dish, and garnish with fresh parsley for added freshness.
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