Careme

Location: Fred Meyer - Issaquah (6100 E Lake Sammamish Pkwy Se)

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Southern Smothered Chicken & Green Beans

A one-pan Southern supper of deeply browned chicken thighs and tender green beans simmered in a savory fresh-tomato gravy.

Generated image of the dish
  • Total time: 50 min
  • Servings: 2 servings
  • Estimated total cost: $6
  • Calories per serving: 560 cal
  • Stovetop

Ingredients

  • Foster Farms Fresh & Natural Chicken Thighs Value Pack
    1 pound $2.79
  • Fresh Bagged Green Beans
    12 ounces $2.19
  • Jumbo Yellow Onion
    4 ounces (about 1/2 medium) $0.99
  • Fresh Large Hothouse Grown Premium Red Tomato
    8 ounces (about 1 large) $2.49
  • Garlic
    2 cloves
  • Morton kosher salt
    1 7/8 teaspoons, divided
  • Smoked paprika
    1 1/2 teaspoons, divided
  • Black pepper
    1/2 teaspoon
  • Olive oil
    1 tablespoon plus 1 teaspoon, divided
  • All-purpose flour
    1 tablespoon
  • Unsalted chicken stock
    1 cup
  • Apple cider vinegar
    1 tablespoon
  • Dried thyme
    1 teaspoon
  • Bota Box Dry Rosé Wine
    Serve well chilled $18.99

Instructions

  1. Pat 1 pound chicken thighs dry. Season them all over with:

    • 1 1/8 teaspoons Morton kosher salt
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon black pepper

    Let the seasoned chicken stand for 10 minutes while you prepare the vegetables.

  2. Prepare the vegetables:

    • Trim 12 ounces green beans.
    • Dice 4 ounces yellow onion.
    • Chop 8 ounces tomato.
    • Mince 2 garlic cloves.

    Keep the green beans separate from the prepared aromatics.

  3. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Place the seasoned chicken skin-side down and sear without moving for about 5 minutes, then turn and brown for 3 minutes. Transfer the chicken to a plate.

  4. Reduce the heat to medium and add 1 teaspoon olive oil. Cook the prepared onion for 3 minutes, stirring occasionally, then add the prepared garlic and cook for 30 seconds. Sprinkle in 1 tablespoon all-purpose flour and 1/2 teaspoon smoked paprika; stir for 1 minute.

  5. Slowly stir the following into the skillet, scraping up the browned bits:

    • 1 cup unsalted chicken stock
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon dried thyme
    • 3/4 teaspoon Morton kosher salt

    Add the prepared tomato and bring the gravy to a simmer.

  6. Nestle the browned chicken skin-side up in the gravy and scatter the prepared green beans around it. Cover, reduce the heat to medium-low, and braise for 22 to 25 minutes, until the chicken reaches 180°F and the green beans are Southern-style tender.

  7. Transfer the chicken to two shallow bowls and let it rest for 5 minutes. Meanwhile, simmer the tomato gravy and green beans uncovered for up to 5 minutes, until lightly thickened.

  8. Spoon the green beans and tomato gravy around the rested chicken, keeping the browned skin exposed, and serve hot.

Want more detail? See the temperature guide.

Drink pairing: A chilled dry rosé has enough freshness for the tomato gravy while complementing the smoky, savory chicken.

Wine picks:

  • Bota Box Dry Rosé Wine $18.99 Serve well chilled

Why it works: The tomato gravy and apple-cider-vinegar lift call for a bright, dry rosé, while its chill and berry freshness balance the smoky paprika and rich chicken thighs. The Bota Box offers an easygoing, generously sized match for this casual one-pan supper.

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You asked

Oops only added a teaspoon not a tablesoom of flour

Careme

That explains the thin gravy. Remove the chicken, then whisk 2 teaspoons flour with 2 tablespoons cold water until completely smooth. Stir the slurry gradually into the simmering gravy over medium heat. Cook, stirring, for 2–3 minutes; it should lightly coat a spoon. If it gets too thick, loosen it with water or unsalted stock, 1 tablespoon at a time.

You asked

Definitely not thick enough with a minute to go. Should I add flour or keep simmering

Careme

Keep simmering uncovered first—raise the heat to medium and remove the chicken so it doesn’t overcook. Stir frequently for 3–5 more minutes. If it’s still watery, don’t add dry flour directly. Whisk 1 teaspoon flour with 1 tablespoon cold water until smooth, stir it into the simmering gravy, and cook for 2–3 minutes to remove the raw-flour taste. Repeat once only if needed.

You asked

How do I judge id the gravy is thick enough

Careme

The gravy is ready when it lightly coats the back of a spoon rather than running off like broth. Drag a finger through the coating; the line should remain clear. In the skillet, a spoon or spatula drawn across the bottom should leave a trail that stays visible for 1–2 seconds. Remember it will thicken slightly as it cools. If too thin, simmer uncovered for another 1–3 minutes. If too thick, stir in unsalted chicken stock or water 1 tablespoon at a time.

You asked

Can you give me more on how to chop the tomato

Careme

Use an 8-ounce ripe tomato: 1. Rinse and dry it. 2. Set it stem-side up and cut it into 4 wedges. 3. Slice out and discard the firm white core from each wedge. 4. Cut each wedge into ½-inch strips, then crosswise into roughly ½-inch pieces. 5. Keep the seeds and juices—they add flavor and body to the gravy. Scrape everything from the cutting board into the skillet.

Recipe score: 9/10

Admin

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