Summer Chicken Braise with Wax Beans & Tomatoes
The colors of burnished chicken, yellow beans, red tomatoes and green arugula make for a show-stopping presentation. Use a skillet or Dutch oven that you can bring straight to the table, and serve the chicken in shallow bowls to include the mustardy pan sauce. Offer plenty of warm crusty bread so guests can soak up every last drop.
- 2 Tbs. olive oil
- 2 lb. (1 kg) skin-on, bone-in chicken thighs and drumsticks
- Salt and freshly ground pepper, to taste
- 1 yellow onion, chopped
- 1 carrot, chopped
- 6 garlic cloves, minced
- 1 1⁄4 cups (10 fl. oz./310 ml) dry white wine
- 3 cups (24 fl. oz./750 ml) chicken broth
- 3 fresh thyme sprigs
- 1⁄4 cup (2 fl. oz./60 ml) heavy cream
- 3 Tbs. Dijon mustard
- 1 cup (6 oz./185 g) cherry tomatoes
- 4 oz. (125 g) small yellow wax beans
- 2 cups (3 oz./90 g) arugula leaves
Preheat an oven to 350°F (180°C).
In a large, heavy pot or a deep skillet, warm the oil over medium-high heat. Season the chicken with salt and pepper. Working in batches, sear the chicken, turning as needed, until browned, about 8 minutes. Transfer to a plate.
Add the onion, carrot and garlic to the pot and season with salt and pepper. Sauté over medium-high heat until the vegetables soften, about 5 minutes. Add the wine, bring to a simmer and cook until reduced by half, about 5 minutes. Add the broth and bring to a boil. Return the chicken to the pot, add the thyme, cover and cook in the oven until the chicken is opaque throughout, about 55 minutes.
Transfer the chicken to a plate. Strain the braising liquid and return to the pot. Bring the liquid to a boil over high heat and cook until reduced by half, about 8 minutes. Reduce the heat to medium-high, stir in the cream and mustard, and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Arrange the chicken pieces in the pot, cover and cook over low heat for 15 minutes to develop the flavors. Add the tomatoes and wax beans and cook, covered, until softened, about 5 minutes. Uncover, add the arugula, stir into the sauce and cook just until wilted, about 1 minute. Serve directly from the pan. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day by Kate McMillan (Weldon Owen, 2012)