Savory Balsamic-Braised Chicken with Green Beans and Tomatoes
Warm up your kitchen with this delightful dish that features succulent braised chicken thighs, vibrant green beans, and juicy tomatoes all infused with the rich flavors of balsamic vinegar and fresh herbs. Perfect for chilly fall and winter evenings, this recipe adapts brilliantly to your family's tastes—leaving out the Swiss chard while still delivering a comforting and hearty meal. The juicy, tender chicken combined with a flavorful sauce offers a satisfying dining experience, best paired with polenta, wide noodles, or creamy mashed potatoes. Gather around the table and enjoy a bowl of goodness that the whole family will adore!
N/A
Servings
400
Calories
16
Ingredients
Ingredients
bone-in skin-on chicken thighs
8 (trimmed of excess fat and skin (about 3 pounds))
salt
to taste
fresh ground pepper
to taste
olive oil
1 tablespoon
onion
1 large (halved and sliced about 1/4 inch thick (about 2 cups))
tomato paste
1 tablespoon
garlic cloves
3 (minced or pressed (about 1 tablespoon))
anchovy fillet
1 (minced (about 1 teaspoon))
diced tomatoes
1 (14 1/2 ounce) can
low sodium chicken broth
2 cups
dry red wine
1/4 cup
red pepper flakes
1/4 teaspoon
chopped fresh thyme leaves
1 1/2 tablespoons
bay leaf
1
green beans
1/2 lb (ends removed and cut in half)
balsamic vinegar
1/2 cup
Instructions
1
Preheat the oven by adjusting the rack to the lower-middle position and setting it to 350°F.
2
Season the chicken thighs generously with salt and pepper. In a nonreactive Dutch oven, heat the olive oil over medium-high heat until shimmering but not smoking.
3
Add the chicken thighs skin-side down, allowing them to cook undisturbed for 10 to 12 minutes or until the skin is golden brown and crisp. Carefully flip the thighs and brown the second side for about 5 minutes more, then transfer the chicken to a large plate.
4
Pour off all but 1 teaspoon of the fat from the pot. Add the sliced onion and tomato paste, cooking over medium heat. Stir occasionally, scraping the bottom of the pot until the tomato paste darkens slightly, around 4 minutes. If necessary, add water or chicken broth to deglaze the pot.
5
Next, add the minced garlic and anchovy, stirring constantly for about 1 minute until fragrant.
6
Incorporate the diced tomatoes (with their juices), chicken broth, and red wine into the pot, scraping up any browned bits stuck at the bottom.
7
Sprinkle in the red pepper flakes, thyme, and bay leaf, stirring gently to combine.
8
Remove the skin from the chicken thighs and submerge them bone-side up into the liquid. Ensure to add any juices that have collected on the plate.
9
Increase the heat to high, bringing the mixture to a simmer. Cover the pot and place it in the preheated oven.
10
After 30 minutes, add the prepared green beans to the pot. Continue cooking for another 10 minutes or until the chicken is tender; it should yield easily when poked but still cling slightly to the bone.
11
While the chicken is cooking, reduce the balsamic vinegar in a separate nonreactive skillet over medium-high heat until it becomes thick and syrupy, about 3 to 5 minutes.
12
Using a slotted spoon, transfer the chicken to a plate and tent it with foil to keep warm. Discard the bay leaf from the pot.
13
Bring the liquid in the Dutch oven to a simmer over medium-high heat, cooking until the green beans reach your desired tenderness.
14
To finish, stir in some of the sauce into the balsamic reduction to loosen it, then mix this back into the pot to combine. Adjust seasoning with salt and pepper as needed.
15
Return the chicken with any accumulated juices to the sauce, gently warming it through and turning the chicken to coat. Serve warm immediately.
Nutrition Information
20g
Fat
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Balsamic-Braised Chicken with Green Beans and Tomatoes.
What type of chicken is best for this dish?
The recipe calls for 8 bone-in skin-on chicken thighs, trimmed of excess fat and skin, weighing about 3 pounds.
What temperature should I preheat my oven to?
Preheat your oven to 350°F with the rack in the lower-middle position.
How long should I sear the chicken thighs?
Sear the chicken skin-side down for 10 to 12 minutes until golden brown, then flip and brown the second side for about 5 minutes.
Do I keep the skin on during the braising process?
No, the instructions specify to remove the skin from the chicken thighs after browning them and before submerging them in the braising liquid.
How should the chicken be placed in the pot for braising?
Submerge the skinless chicken thighs bone-side up into the liquid.
What ingredients are used for the aromatic base?
The base consists of sliced onion, tomato paste, minced garlic, and a minced anchovy fillet.
Can I substitute the anchovy?
While the recipe calls for one minced anchovy fillet to add depth, you could omit it or use a small amount of fish sauce if preferred.
What liquids are used for the braising sauce?
The sauce is made with a 14.5-ounce can of diced tomatoes (with juices), 2 cups of low sodium chicken broth, and 1/4 cup of dry red wine.
What herbs and spices season this dish?
The dish is seasoned with fresh thyme leaves, a bay leaf, red pepper flakes, salt, and ground pepper.
When do I add the green beans to the recipe?
Add the green beans to the pot after the chicken has braised in the oven for 30 minutes.
How long does the chicken cook in total in the oven?
The chicken cooks for 30 minutes alone, then another 10 minutes after adding the green beans, for a total of 40 minutes in the oven.
How do I prepare the balsamic vinegar for this recipe?
Reduce 1/2 cup of balsamic vinegar in a separate skillet over medium-high heat for 3 to 5 minutes until it is thick and syrupy.
How do I know the chicken is fully cooked?
The chicken is ready when it is tender and yields easily when poked, though it should still cling slightly to the bone.
What is the purpose of the balsamic reduction?
The reduction is stirred into the final sauce to provide a rich, tangy depth of flavor.
What should I do with the bay leaf?
Discard the bay leaf from the pot before finishing the sauce and serving.
What type of pot is recommended for this recipe?
A nonreactive Dutch oven is recommended for browning and braising.
How many calories are in one serving?
This recipe contains approximately 400 calories per serving.
What is the protein content of this meal?
There are 35 grams of protein per serving.
What are the best side dishes to pair with this chicken?
It is best paired with polenta, wide noodles, or creamy mashed potatoes to soak up the flavorful sauce.
How much fat is in this recipe?
There are 20 grams of fat per serving.
Is this a good recipe for winter?
Yes, the recipe description highlights it as a comforting and hearty meal perfect for chilly fall and winter evenings.
How do I finish the sauce?
Simmer the liquid in the Dutch oven to thicken, then stir some of it into the balsamic reduction to loosen it before mixing everything back together.
Can I leave out the green beans?
While green beans are a main component, the recipe is described as adaptable to family tastes.
What kind of wine should I use?
The recipe calls for 1/4 cup of dry red wine.
How much garlic is needed?
You will need 3 garlic cloves, which is approximately 1 tablespoon when minced or pressed.
Should I use fresh or canned tomatoes?
Use one 14.5-ounce can of diced tomatoes, including the juices.
How much olive oil is used?
The recipe uses 1 tablespoon of olive oil for searing the chicken.
Can I make this dish ahead of time?
Yes, braised dishes like this often reheat well, though the green beans are best when served fresh.
What should I do with the chicken fat in the pot?
After browning the chicken, pour off all but 1 teaspoon of the fat before adding the onion and tomato paste.