Chicken Thighs with Green Beans and Mustard Sauce
By America's Test KitchenPublished on February 21, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper 3 tablespoons unsalted butter 1 pound green beans, trimmed1 small shallot, minced1 garlic clove, minced½ cup dry white wine 3 tablespoons Dijon mustard
Before You Begin
Our favorite Dijon mustard is Trois Petits Cochons Moutarde de Dijon.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add chicken and cook until browned on both sides, about 10 minutes. Transfer chicken, skin side up, to perimeter of rimmed baking sheet.
- Add green beans to middle of sheet and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake until chicken registers 175 degrees and green beans are tender, about 15 minutes.
- Meanwhile, pour off all but 1 tablespoon fat from skillet. Add shallot, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat until softened, about 2 minutes. Stir in wine and mustard, scraping up any browned bits, and simmer until slightly thickened, about 2 minutes. Off heat, whisk in remaining 2 tablespoons butter. Serve chicken and green beans with sauce.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
3 tablespoons unsalted butter
1 pound green beans, trimmed
1 small shallot, minced
1 garlic clove, minced
½ cup dry white wine
3 tablespoons Dijon mustard
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
3 tablespoons unsalted butter
1 pound green beans, trimmed
1 small shallot, minced
1 garlic clove, minced
½ cup dry white wine
3 tablespoons Dijon mustard
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
3 tablespoons unsalted butter
1 pound green beans, trimmed
1 small shallot, minced
1 garlic clove, minced
½ cup dry white wine
3 tablespoons Dijon mustard
Why This Recipe Works
We use the fat rendered from the chicken thighs as the base for a flavorful sauce.
Before You Begin
Our favorite Dijon mustard is Trois Petits Cochons Moutarde de Dijon.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add chicken and cook until browned on both sides, about 10 minutes. Transfer chicken, skin side up, to perimeter of rimmed baking sheet.
- Add green beans to middle of sheet and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake until chicken registers 175 degrees and green beans are tender, about 15 minutes.
- Meanwhile, pour off all but 1 tablespoon fat from skillet. Add shallot, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat until softened, about 2 minutes. Stir in wine and mustard, scraping up any browned bits, and simmer until slightly thickened, about 2 minutes. Off heat, whisk in remaining 2 tablespoons butter. Serve chicken and green beans with sauce.
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