Braised Chicken Thighs

Braised Chicken Thighs

with French Couscous and Green Beans

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Some cooking techniques are practically foolproof. Case in point: braising chicken thighs. The rich-flavored meat is virtually guaranteed to become moist and melt-in-your mouth tender when you gently simmer it. It helps, too, when you have strong supporting ingredients like herbaceous rosemary and a citrusy smack of lemon.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Thighs

6 ounce

Green Beans

1 ounce

Black Olives

1 can

Diced Tomatoes

1 unit

Gluten Free Chicken Demi Glace


¼ cup



¼ ounce


2 clove


½ cup



1 unit


Not included in your delivery

4 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories595 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber9 g
Protein45 g
Cholesterol138 mg
Sodium463 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Trim green beans and cut into 2-inch pieces. Strip leaves from rosemary sprigs and chop until you have ½ tsp. Roughly chop olives and garlic. Halve lemon.


Add couscous to boiling water. Cover, remove from heat, and let stand until water is absorbed, 5 minutes. Meanwhile, in a large bowl, season chicken all over with salt and pepper. Sprinkle with flour and toss to coat (not all flour will stick).


Heat a large drizzle of olive oil over medium-high heat in a large, high-sided pan. Add chicken in a single layer and cook just until starting to brown, 2-3 minutes per side. (TIP: You may need to cook chicken in batches.) Remove to a plate.


In same pan, heat a drizzle of olive oil over medium heat. Add green beans, garlic, and rosemary and toss until garlic is fragrant, 1 minute.


Stir diced tomatoes, half the chicken demi-glace, and ¼ cup water into pan. Scrape up any bits on bottom. Bring to a simmer over medium-high heat. Return chicken to pan and toss to cover in sauce. Simmer until chicken is cooked through and sauce thickens, 4-5 minutes. Remove from heat. Squeeze a little lemon juice into pan (to taste).


Fluff couscous with a fork and add a drizzle of olive oil and a squeeze of lemon. Season with salt and pepper to taste. Divide couscous between plates and top with chicken, green beans, and sauce. Garnish with olives.