Tomato Braised Chicken w/ Green Beans & Savory

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Tomato Braised Chicken w/ Green Beans & Savory. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Tomato Braised Chicken w/ Green Beans & Savory is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tomato Braised Chicken w/ Green Beans & Savory estimated approx 40 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Tomato Braised Chicken w/ Green Beans & Savory using 15 ingredients and 16 steps. Here is how you can achieve that.

If you do not have fresh tomatoes you could substitute tomato soup or canned puree, but obviously the flavor profile will alter a bit.

Will also need kosher salt, black pepper, 2 cloves minced garlic, and 8 of the light green celery leaves from the stalk, chiffonade cut. (Thin ribbons)

Ingredients and spices that need to be Make ready to make Tomato Braised Chicken w/ Green Beans & Savory:

1. 2 chicken breasts
2. 1 C green beans; trimmed & halved
3. 1 1/4 C fresh tomato puree
4. 1 C long grain white rice
5. 2 C veg stock
6. 2 t dried savory
7. 1 t dried oregano
8. 1 T fresh parsley
9. 1/2 C sherry
10. 1 t fresh thyme
11. 2 T butter
12. 1/2 C worcestershire sauce
13. 1 t coriander seed
14. 1 stalk celery; small dice
15. olive oil; as needed

Steps to make to make Tomato Braised Chicken w/ Green Beans & Savory

1. See recipe description for remaining ingredients needed.
2. To make fresh tomato puree start by making a shallow "X" on the bottom of the tomato.
3. Drop each tomato in rapidly boiling water for 10 seconds. Remove and immediately submerge in ice water bath.
4. Remove tomatoes from ice bath after 10 seconds. Start at the "X" spot to peel skins off tomato. Remove seeds and pulse in a blender or food processor very briefly until roughly pureed with a pinch of salt, pepper, and half the thyme.
   
   (If you remove seeds and dice tomatoes, you have tomato concasse)
5. Toss chicken chicken breasts with enough oil to coat. Season with oregano, coriander seed, kosher salt, and freshly cracked black pepper.
6. Heat a medium sized, tall saute pan with enough oil to cover the bottom. Sear chicken on both sides. (When you are flipping the chicken move to a spot in the pan that does not yet have fond on the bottom)...fond are the brown tiny bits on the pan left after searing. Translates to "pan sauce" in French.
7. Remove chicken from pan and set aside.
8. Add celery and green beans. Season with thyme and half of the savory. Saute 1 minute. Add garlic. Saute 30 seconds.
9. Add worcestershire and deglaze the pan by scraping up the fond with a wooden spoon. Reduce until dry, or "au sec".
10. Add sherry. Reduce by 1/2.
11. Add tomato puree. Bring to a simmer. Lay chicken in center. Liquid should not rise more than 3/4 height of chicken breast. Do not shake pan.
12. Cover. Cook for approximately 30 minutes or until chicken is no longer pink amd juices run clear. Use the "pressure test" to determine doneness. We don't use thermometers for braised meats.
13. Put vegetable stock, rice, 1 T butter, half the savory, and a pinch of salt in a small sauce pot. Bring to a boil. Reduce to a simmer. Cover. Simmer 15 minutes. Take off heat, but do not remove cover. Let steam 5-8 minutes.
14. Remove chicken from pan. Add remaining savory. Monte au buerre.. (Mount the butter) by stirring butter into sauce while vigorously shaking the pan at the same time.
15. Serve atop rice in a bowl. Garnish with celery leaf and chopped parsley.
16. Variations; Roasted bell peppers or garlic, roasted tomatoes, chives, onions, asparagus, shallots, celery seed, white beans, corn, capers, paprika, parmesean, romano, gruyere, spinach, arugula, watercress, mushrooms, scallions, zucchini, red wine, red wine vinegar, balsamic, almonds, rice wine vinegar

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So that's going to wrap it up with this special food How to Make Any-night-of-the-week Tomato Braised Chicken w/ Green Beans & Savory. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!