What could be
simpler for a weeknight supper than a one-pot meal? This one comes together with
chicken thighs and a few other ingredients you likely already have in your pantry
or growing in your garden.
2 lb. boneless,
skinless chicken thighs
and freshly ground black pepper
1/2 cup all-purpose
2 to 3 Tbs.
extra-virgin olive oil
3/4 lb. green
beans, trimmed and cut in half
3 cloves garlic,
smashed and peeled
1/3 cup dry
can diced tomatoes
1 tsp. chopped
1/2 tsp. crushed
red pepper flakes
1/3 cup pitted,
quartered Kalamata olives
chicken of excess fat and each cut into 3 uniform pieces
Season the chicken
with 1 tsp. salt and 1/2 tsp. black pepper.
Spread the flour
on a plate, and lightly dredge the chicken in the flour.
Heat 2 Tbs.
of the oil in a large Dutch oven or casserole over medium-high heat until the oil
is shimmering hot.
Cook the chicken
in two to three batches (to avoid crowding the pot) until well browned on both sides,
2 to 3 minutes per side.
batch to a plate as it finishes, and if the pot looks dry between batches, add the
remaining 1 Tbs. oil.
Return the chicken
to the pot, add the green beans, garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper,
and cook, stirring, for 2 minutes.
Add the red
wine and cook until it almost completely evaporates, 1 to 2 minutes.
Add the tomatoes
and their juices, rosemary, and red pepper flakes.
Bring to a boil,
then lower the heat to a steady simmer.
the lid slightly ajar, and cook, stirring occasionally for 15 minutes.
Add the olives,
and continue simmering with the lid ajar until the chicken and green beans are very
tender, about 5 minutes more.
salt and pepper to taste.
Tips: The dish
is complete as is, but nice with a crusty bread, or keep it Italian and serve Garlic-Parmesan
(per serving): Size: based on 4 servings, Calories (kcal): 500, Fat (kcal): 27,
Fat Calories (g): 250, Saturated Fat (g): 6, Protein (g): 44, Monounsaturated Fat
(g): 14, Carbohydrates (mg): 17, Polyunsaturated Fat (mg): 5, Sodium (g): 1060,
Cholesterol (g): 150, Fiber (g): 3.