Yep, this is another one-pot dish – we’ve already discussed how I feel about one-pot cooking. This is a recipe I saw on the label of a Swanson’s chicken broth container & I decided to make it for my Christmas dinner. I modified the dish by using a mix of small red, white and blue potatoes – it made the dish much more fun to look at with all the color. I also added a shallot because I’ve recently discovered just how very cool shallots are. It’s a baby red onion, all cute and wrapped up in pale brown onion skin! How can you not love them?
The name of this recipe suggests it’s only for eating in the fall months, which is rather limiting and I hate feeling limited. If you want a good meal and you’ve got chicken breasts and green beans in the freezer and a few potatoes in the pantry, plus a can of chicken broth or some bouillon cubes, you’re good to go.
Golden Chicken & Autumn Vegetables
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves (4-6 tenderloins work fine too)
- 1 cup chicken broth
- 2 tablespoons minced garlic
- 1 shallot, finely chopped (optional)
- 1/2 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 2 large sweet potatoes, cut into 1/2-inch pieces
- 2 cups fresh or frozen whole green beans
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Stir the stock, garlic, shallot, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
- Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender.
- Flavor Variation: for Herbed Chicken Dijon with Wine, add 1/4 cup white wine, 1 teaspoon lemon juice and 2 tablespoons Dijon-style mustard with the stock.
- Substitute mixed red, blue and yellow potatoes for sweet potatoes.
- If you like your green beans crisp and bright, do not add them to the pot until the last 10 minutes.
2 Replies to “Friday’s Hot Tip: What’s Cookin’? Chicken with Potatoes & Green Beans”
I love the idea of using multi-coloured potatoes. Pretty food is always welcome on the table.
I agree, Barbara. I made a dish with broccolini a few nights ago and it was such a bright, lively green! Quite delicious, too.
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