Braised Chicken Thighs
with French Couscous and Green Beans
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Gluten Free Chicken Demi Glace
Not included in your delivery
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
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 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.
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.
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)
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.