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Tomato Braised Chicken With Green Beans & Savory Recipe

Tomato Braised Chicken w/ Green Beans & Savory Recipe
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Category : Dinner
Cooking Time : 40 minutes
Serving : 2
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Prepare the ingredients before making Tomato Braised Chicken w/ Green Beans & Savory in your home. Then, follow these steps below to serve Tomato Braised Chicken w/ Green Beans & Savory for your family or friends.

Ingredients: Tomato Braised Chicken w/ Green Beans & Savory

  • 2 chicken breasts
  • 1 C green beans; trimmed & halved
  • 1 1/4 C fresh tomato puree
  • 1 C long grain white rice
  • 2 C veg stock
  • 2 t dried savory
  • 1 t dried oregano
  • 1 T fresh parsley
  • 1/2 C sherry
  • 1 t fresh thyme
  • 2 T butter
  • 1/2 C worcestershire sauce
  • 1 t coriander seed
  • 1 stalk celery; small dice
  • olive oil; as needed

How to Make Tomato Braised Chicken w/ Green Beans & Savory

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Tomato Braised Chicken w/ Green Beans & Savory in your home by yourself.

    Step 1
  • See recipe description for remaining ingredients needed.
  • Step 2
  • To make fresh tomato puree start by making a shallow "X" on the bottom of the tomato.
  • Step 3
  • Drop each tomato in rapidly boiling water for 10 seconds. Remove and immediately submerge in ice water bath.
  • Step 4
  • Remove tomatoes from ice bath after 10 seconds. Start at the "X" spot to peel skins off tomato. Remove seeds and pulse in a blender or food processor very briefly until roughly pureed with a pinch of salt, pepper, and half the thyme.
  • Step 5
  • (If you remove seeds and dice tomatoes, you have tomato concasse)
  • Step 6
  • Toss chicken chicken breasts with enough oil to coat. Season with oregano, coriander seed, kosher salt, and freshly cracked black pepper.
  • Step 7
  • Heat a medium sized, tall saute pan with enough oil to cover the bottom. Sear chicken on both sides. (When you are flipping the chicken move to a spot in the pan that does not yet have fond on the bottom)...fond are the brown tiny bits on the pan left after searing. Translates to "pan sauce" in French.
  • Step 8
  • Remove chicken from pan and set aside.
  • Step 9
  • Add celery and green beans. Season with thyme and half of the savory. Saute 1 minute. Add garlic. Saute 30 seconds.
  • Step 10
  • Add worcestershire and deglaze the pan by scraping up the fond with a wooden spoon. Reduce until dry, or "au sec".
  • Step 11
  • Add sherry. Reduce by 1/2.
  • Step 12
  • Add tomato puree. Bring to a simmer. Lay chicken in center. Liquid should not rise more than 3/4 height of chicken breast. Do not shake pan.
  • Step 13
  • Cover. Cook for approximately 30 minutes or until chicken is no longer pink amd juices run clear. Use the "pressure test" to determine doneness. We don't use thermometers for braised meats.
  • Step 14
  • Put vegetable stock, rice, 1 T butter, half the savory, and a pinch of salt in a small sauce pot. Bring to a boil. Reduce to a simmer. Cover. Simmer 15 minutes. Take off heat, but do not remove cover. Let steam 5-8 minutes.
  • Step 15
  • Remove chicken from pan. Add remaining savory. Monte au buerre.. (Mount the butter) by stirring butter into sauce while vigorously shaking the pan at the same time.
  • Step 16
  • Serve atop rice in a bowl. Garnish with celery leaf and chopped parsley.
  • Step 17
  • Variations; Roasted bell peppers or garlic, roasted tomatoes, chives, onions, asparagus, shallots, celery seed, white beans, corn, capers, paprika, parmesean, romano, gruyere, spinach, arugula, watercress, mushrooms, scallions, zucchini, red wine, red wine vinegar, balsamic, almonds, rice win vinegar
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