Even though Mother’s Day has come and gone, as has this dish I specifically made for Mother’s Day dinner, it’s managed to work it’s way into our family meal rotation.
Can you see why? Here’s the big hint—it’s super easy to make and it was gone in seconds.
In fact, I was hoping for leftovers because I had a baseball double-header to coach on Mother’s Day. I know, can you believe that—a double header? That pretty much knocked the celebratory day short by 5 hours because the games started with warm-ups at 4:30 and the last game ending at 9:30. Fortunately, I didn’t do the schedule, so I was saved from any possible flack from the parents. At least, to my face.
On the even more fortunate side, Naomi loved this dish, of course she did, it’s right up her alley with the crisp vegetables and lightly-sauced chicken. And shhhh . . . I think this dish saved me, because well, I’m pretty sure she was glad that I put my #putaneggonit obsession at rest for this meal. But had there been leftovers—an egg was going to be cracked, for sure!
Now, don’t wait for Mother’s Day of next year to whip this up—you totally got this, so do it!
Yield: 4-6
Braised Chicken with Green Beans and Potatoes
Ingredients
2 lb. fingerling potatoes
1 lemon, sliced
4 lbs. assorted chicken pieces
6 tablespoons olive oil
salt and freshly ground pepper
6 shallots, chopped
3 garlic cloves, chopped
3 cups Marsala wine
1 tablespoon tarragon
2 cups green beans
Instructions
Heat oven to 350 degrees F.
Halve fingerling potatoes, Toss in 3 tablespoons olive oil; season with salt and pepper. Spread potatoes out into a roasting pan. Slice lemons and add to roasting pan. Transfer roasting pan to oven and cook at 425 degrees until edges start to brown, about 15-20 minutes. Remove from oven; set aside.
Rub oil onto chicken pieces and season with salt and pepper. Heat large heavy bottom skillet over medium heat. Working in batches, so the chicken is not crowded, sear the chicken, turning occasionally until brown, about 10-15 minutes. Transfer to a large plate; set aside.
Discard all but 1 tablespoon of fat from the pan. Over medium high heat saute the shallots and garlic until softened, about 5 minutes. Add marsala, increase the heat and bring to a boil, cook until reduced by half, about 10-15 minutes. Stir in tarragon. Pour sauce into roasting with the potatoes. Arrange the chicken in a single layer in the sauce. Cook in the oven until chicken is almost completely opaque, about 30 minutes. Toss green beans into pan and cook for 10 more minutes.
Increase heat to 400 degrees F and cook until edges of chicken skin is crisp, about 5-7 minutes. Transfer to a platter and sprinkle with flat leaf parsley.
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Awww so nice of you to cook dinner on Mother’s Day. After being out of the house for so long, tsktsk! 😉 This looks amazing, I’m sending the recipe to my husband ASAP!
I already had chicken thighs defrosting as I came across your recipe on G+. With only a few minor alterations (eg. broccolini instead of beans) this is gonna be supper tonight!
Such a hearty meal, Matt. Well, in my book, any meal cooked with wine is just the perfect one:) We have this kind of stuff only once in a while – but we always are happy to have that when invited over for dinner…just saying…:)
I miss weekend double headers – but maybe because that’s back when I was a kid, not a mom wanting to celebrate mom’s day. But regardless, this owuld be a great way to celebrate mom any day of the week!
This looks so fantastic – and what a great treat for Mother’s Day. I absolutely love marsala so this is right up my alley – I think I’ll need to try this soon!
I’m sure she did forgive you and was happy that you did something nice, like coaching, with your son. You’re right, I’m not going to wait for next Mother’s Day to make this meal!
Was looking for a change of pace in chicken dishes, and this did the trick. Went with thyme and rosemary in lieu of the tarragon, as I have some picky eaters. Thanks for sharing.
Leave a comment & rate this recipe
If you love this recipe, please consider leaving a star rating and review. Star ratings help people discover my recipes online. Your support means a great deal to me.
34 comments to " Braised Chicken with Green Beans and Potatoes "