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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.

Tags:Child friendlyFamily friendly
Allergens:MilkWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Thighs

12 ounce

Green Beans

1 ounce

Black Olives

1 can

Diced Tomatoes

1 unit

Gluten Free Chicken Demi Glace

(ContainsMilk)

½ cup

Flour

(ContainsWheat)

¼ ounce

Rosemary

2 clove

Garlic

1 cup

Couscous

(ContainsWheat)

1 unit

Lemon

Not included in your delivery

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories553 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber7 g
Protein44 g
Cholesterol138 mg
Sodium388 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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Bowl
Large Pan
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Wash and dry all produce. Bring 2 cups water and a pinch of salt to a boil in a medium pot. Trim green beans and cut into 2-inch pieces. Strip leaves from rosemary sprigs and chop until you have 1 tsp. Roughly chop olives and garlic. Halve lemon

2

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).

3

Heat 4 tsp 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.

4

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

5

Stir diced tomatoes, half the chicken demi-glace, and ½ 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)

6

Fluff couscous with a fork and add a large 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.