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Provençal Seared Chicken
with Fingerling Potatoes, Green Beans & Almonds
55 MIN
4 Servings
From the Test Kitchen
This delicious summer recipe is inspired by the vibrant flavors of southern France's Provence region. Tender fingerling potatoes, blanched green beans, seared chicken and fresh tomato come together on the stovetop in a simple, delicious sauce of butter and vinegar. And in true Provençal fashion, we’re using plenty of fresh aromatics to flavor our chicken, vegetables and sauce—including garlic, shallot and thyme. A garnish of sliced almonds provides a finishing touch of crunch.
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NutritionPER SERVING
-
Calories540 Cals (est.)
fresh
ingredients
Title
-
12 Boneless, Skinless Chicken Thighs
- 3 cloves Garlic
- 1 lb Fingerling Potatoes
- 1 Tomato
- ½ lb Green Beans
- 1 bunch Thyme
- 2 Tbsps Butter
- 2 Tbsps White Wine Vinegar
- 1 Shallot
- ¼ cup All-Purpose Flour
- ¼ cup Sliced Almonds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans; cut in half crosswise. Cut the potatoes into 1-inch-thick pieces on an angle. Peel and finely chop the garlic. Peel and thinly slice the shallot. Pick the thyme leaves off the stems; discard the stems and roughly chop. Core and medium dice the tomato.
2
Cook the green beans:
Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly softened. Using a slotted spoon, carefully transfer the cooked green beans to a strainer, leaving the pot of water boiling. Rinse the green beans under cold water for 30 to 45 seconds to stop the cooking process; thoroughly drain the green beans and transfer to a large bowl.
3
Cook the potatoes:
Add the potatoes to the pot of boiling water used to cook the green beans. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl of blanched green beans.
4
Coat & cook the chicken:
While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt and pepper. Transfer to a bowl with the flour; toss to coat. In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add half the chicken (tapping off any excess flour); cook 4 to 6 minutes, or until browned. Flip; add 1 teaspoon of olive oil. Cook 2 to 4 minutes, or until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Repeat with the remaining chicken, leaving it in the pan.
5
Finish the chicken & make the sauce:
Return the first batch of cooked chicken to the pan with the second batch. Add the garlic, shallot and thyme; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato, vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until the tomato has softened. Add the butter and blanched green beans and cooked potatoes. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste.
6
Serve your dish:
Divide the finished chicken, vegetables and sauce between 4 plates. Garnish with the almonds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans; cut in half crosswise. Cut the potatoes into 1-inch-thick pieces on an angle. Peel and finely chop the garlic. Peel and thinly slice the shallot. Pick the thyme leaves off the stems; discard the stems and roughly chop. Core and medium dice the tomato.
2
Cook the green beans:
Add the green beans to the pot of boiling water. Cook 3 to 5 minutes, or until bright green and slightly softened. Using a slotted spoon, carefully transfer the cooked green beans to a strainer, leaving the pot of water boiling. Rinse the green beans under cold water for 30 to 45 seconds to stop the cooking process; thoroughly drain the green beans and transfer to a large bowl.
3
Cook the potatoes:
Add the potatoes to the pot of boiling water used to cook the green beans. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl of blanched green beans.
4
Coat & cook the chicken:
While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt and pepper. Transfer to a bowl with the flour; toss to coat. In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add half the chicken (tapping off any excess flour); cook 4 to 6 minutes, or until browned. Flip; add 1 teaspoon of olive oil. Cook 2 to 4 minutes, or until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Repeat with the remaining chicken, leaving it in the pan.
5
Finish the chicken & make the sauce:
Return the first batch of cooked chicken to the pan with the second batch. Add the garlic, shallot and thyme; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato, vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until the tomato has softened. Add the butter and blanched green beans and cooked potatoes. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste.
6
Serve your dish:
Divide the finished chicken, vegetables and sauce between 4 plates. Garnish with the almonds. Enjoy!
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