Cookwith

Name: French Summer Chicken with Green Beans, Carrots, and Herb Pan Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless skin-on chicken thighs; 2 tbsp olive oil; 2 tbsp unsalted butter; 300g (about 2 cups) green beans, trimmed; 3 large carrots, peeled and sliced on the bias; 1 small shallot, finely chopped; 2 cloves garlic, minced; 1/4 cup dry white wine; 1/2 cup low-sodium chicken broth; 1 tbsp Dijon mustard; 1 tbsp fresh tarragon, chopped (or 1 tsp dried); 1 tbsp fresh parsley, chopped; Zest of 1 lemon; Salt and black pepper, to taste; 1/4 cup toasted sliced almonds (optional, for garnish)

French Summer Chicken with Green Beans, Carrots, and Herb Pan Sauce

CitrusyCarrot5102

Capture the essence of a French summer evening with this vibrant dinner featuring juicy, golden-seared chicken thighs and a medley of crisp-tender green beans and sweet carrots. The vegetables are bathed in a delicate white wine and Dijon pan sauce, enriched with fresh herbs and a hint of lemon zest for brightness. Toasted almonds add a subtle crunch, elevating the dish to something truly special. This meal is perfect for a relaxed alfresco dinner, celebrating the bounty of summer with classic French flavors and a colorful, Instagram-worthy presentation.

Ingredients

Instructions

Pat the chicken thighs dry and season both sides generously with salt and black pepper.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-6 minutes until the skin is golden and crisp. Flip and cook another 4-5 minutes, until cooked through. Remove to a plate and tent with foil.
Lower the heat to medium. Add the remaining olive oil to the skillet. Add the shallot and garlic, sautéing for 1-2 minutes until fragrant.
Add the carrots and a pinch of salt. Cook, stirring occasionally, for 3 minutes. Add the green beans and cook for another 2 minutes.
Pour in the white wine and chicken broth, scraping any browned bits from the pan. Stir in the Dijon mustard, tarragon, and lemon zest. Simmer for 4-5 minutes, until the vegetables are crisp-tender and the sauce has reduced slightly.
Return the chicken (and any accumulated juices) to the skillet, nestling it among the vegetables. Spoon some sauce over the top, cover, and simmer for 2-3 minutes to meld flavors.
Remove from heat. Stir in the remaining butter and sprinkle with parsley. Taste and adjust seasoning as needed.
Transfer to a serving platter. Garnish with toasted sliced almonds, if using. Serve immediately, ideally with crusty bread or a light green salad.