Chicken thighs with green beans

Name: Chicken thighs with green beans - Sonia G.
Ingredients: 4 chicken thighs (or as many as fit in the pan :D) a handful of round beans (green beans) 200 ml chicken broth one carrot one large onion one red bell pepper 100 ml tomato juice salt to taste fresh pa

Meat - Chicken thighs with green beans by Sonia G. - Recipia

When I don't feel like complicating dinner, but I want to use what's in the fridge, I often make chicken thighs with green beans. The vegetables stay whole, the tomato juice adds flavor, and the slow simmering with chicken broth brings everything together without having to keep an eye on the pot. If you have some fresh or frozen green bean pods, it's a quick solution that doesn't require many extras. Quick Info Total time: approx. 1 hour Preparation time: 10-15 minutes Cooking time: 40-45 minutes Servings: 4 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 4 chicken thighs (or as many as fit in a pan/pot, no fixed number) a handful of round green bean pods, whole (fresh or frozen) 200 ml chicken broth 1 carrot 1 large onion 1 red bell pepper 100 ml tomato juice salt to taste fresh parsley leaves (for sprinkling at the end, optional) a few dried basil leaves Preparation method 1. Clean and portion the chicken thighs if necessary. Pat them dry with a paper towel to get a light crust when browning. 2. In a large skillet or pot, add a splash of oil (if using) and brown the thighs on all sides over medium to high heat until they turn golden. They don't need to be fully cooked now, just browned. 3. Add the green beans, whole pods, directly over the chicken. Also add the peeled and sliced carrot, coarsely chopped onion, and chopped bell pepper in suitable pieces. 4. Cover the skillet or pot with a lid and let everything cook over medium heat. The vegetables should soften and become translucent, about 15-20 minutes. Don't stir too often so the vegetables don't break down. 5. When the vegetables are slightly soft, add salt to taste, pour in the chicken broth, and stir gently. Cover again and let everything simmer until the chicken is well cooked. Depending on the thickness of the thighs, it may take another 15-20 minutes. 6. Once the chicken is cooked and the vegetables are done, add the tomato juice and dried basil leaves. Remove the lid and let it simmer on low heat for another 5-10 minutes, enough to reduce the sauce and thicken it. 7. Turn off the heat. If you want, sprinkle chopped fresh parsley just before serving. Why I make this recipe often It's one of the simplest ways to use chicken thighs and seasonal or frozen vegetables. It doesn't take much time, the ingredients are easy to find, and the taste is balanced, with enough sauce so it isn't dry. It keeps well for the next day. It's flexible – if I don't have basil, it works without it. Tips and variations Tips Don't let the chicken boil on high heat after adding the broth, so it doesn't toughen. If you have fresh green beans, snap off the ends before cooking. If you don't have chicken broth, you can use water, but the flavor won't be as rich. Check the salt only after adding the broth, especially if it's concentrated or cube broth. Substitutions Chicken thighs can be replaced with wings or breast, but cooking time needs to be adjusted. Green beans can also be frozen, no need to thaw beforehand. Carrot or bell pepper can be omitted if you don't have them, but the structure will be simpler. Tomato juice can be swapped with chopped tomatoes, but it should reduce more. Variations You can add a bit of garlic towards the end for a more intense flavor. If you prefer more sauce, don't let it reduce completely after adding the tomato juice. You can make the recipe with turkey thighs, but the cooking time will increase. Serving ideas It goes well with a slice of plain bread or boiled rice on the side. If the sauce is thicker, you can use polenta. It also pairs well with summer salad or cold pickles. Frequently asked questions 1. Can I use yellow flat beans instead of green pods? Yes, it works well with yellow beans too. The texture is a bit different, but it doesn't matter much for the taste. 2. What do I do if I don't have chicken broth? You can use plain water. The taste will be simpler, but still edible. For extra flavor, you can add a bay leaf or a bit of parsley while boiling. 3. Is the tomato juice necessary or can I omit it? The tomato sauce helps with color and flavor. If you don't have it, you can leave the recipe without it, but the sauce will be lighter in color and less tangy. 4. Can I add more vegetables? Yes, but don't overdo it with the quantity so it doesn't become too watery or lose the basic flavor. Nutritional values Estimated per serving (for 4 servings): approximately 300-350 kcal, of which about 30 g protein, 10-12 g fat, 20 g carbohydrates. The figures are indicative, varying depending on the size of the thighs and the exact amount of oil. It has a relatively low fat content if you don't use much oil for browning. Storage and reheating It keeps well in the fridge for up to 2 days, in a closed container. It can be reheated on the stove or in the microwave. If the sauce has thickened too much, add a tablespoon of water or broth when reheating. I do not recommend freezing, as the green beans and vegetables lose their texture upon thawing.

Chicken thighs with green beans

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