Chicken and Green Beans
Another week, another hearty chicken and veggie dish that’s easy to make and requires minimal ingredients. Last Shabbat, I threw together this delicious chicken and green beans cooked in a tomato based sauce with sauteed onions and date syrup.
The chicken comes out tender while the green beans add the perfect hearty touch. It comes out so flavorful and saucy, while the stove and oven do all the work. Serve this dish over creamy mashed potatoes or white rice for the ultimate comfort food.
The sauce comes together so easily, with just a few ingredients like canned tomato sauce, water, paprika, cumin, salt & pepper. The sauteed onions add extra flavor, while the date syrup adds the perfect touch of sweetness to balance out the tomato sauce acidity.
This dish cooks for about an hour 40 minutes total, leaving you with a creamy, flavorful sauce at the end with chicken that just falls off the bone.
Ingredients you’ll need-
- Chicken drumsticks– you can use bone-in chicken thighs if preferred
- Fresh green beans
- Tomato sauce
- Date syrup
- Olive oil
- Yellow onion
- Spice blend- paprika, salt, pepper & cumin
- Start by sautéeing the sliced onion in olive oil until browned
- Add the chicken drumsticks and brown together for another 7-8 minutes
- Add the spices to the pan and another drizzle of olive oil, mix well. Add the green beans and mix again. Pour the tomato sauce and water into the pan
- Cover the pan and bring it to a boil. Once boiling, reduce the heat and simmer for 1 hour
- After an hour, remove the lid, drizzle with date syrup and bake on 400 F for another 40-45 minutes
The best pan to cook in
For this recipe, I suggest a braiser thats around 3.5-4 qt deep. This will allow everything to cook well and evenly without overcrowding the pan. If you don’t have a braiser, use a pan thats both stove-top and oven safe, with a wider base and slightly elevated rim.
My 3.5 qt braiser pan is my go-to for these types of recipes, especially because its It’s the perfect pan to serve out of, and can easily go from the cook top to oven.
I love serving this for shabbat, holidays, or as a cozy weeknight dinner over a bowl of rice or mashed potatoes. The leftovers are even better the next day, and truly hit the spot when you’re craving a home-cooked meal.
I can’t wait for you guys to try it!
Other hearty comfort meals to try-
Spicy Fish Meatballs
Chicken Pot Pie
Chicken with Peas & Potatoes
Chicken and Green Beans
Ingredients
- 6-8 chicken drumsticks
- 1-1.5 lbs fresh green beans, ends trimmed off and cut in half
- 2 yellow onions sliced
- 1/4 cup olive oil plus more to top
- 1 cup canned tomato sauce
- 1 cup water
- 1 1/2 tbsp date syrup
- 1 1/2 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cumin
Directions
- Heat a braiser or oven-safe skillet on medium heat with 1/4 cup olive oil. I suggest a pan that's at least 3.5 qts. Saute the sliced onion for 7-8 minutes.
- Add the chicken drumsticks with a pinch of salt, and brown together for another 7-8 minutes.
- Add the spices- 1 1/2 tbsp paprika, 1 tsp salt, 1 tsp black pepper and 1/2 tsp cumin- with another 2 tbsp of olive oil. Toss everything together to coat evenly.
- Add the green beans and pour in the tomato sauce with the cup of water. Stir together well. Cover the pan and bring it to a boil. Once boiling, reduce and simmer the pan for 1 hour.
- Preheat the oven to 400 F.
- After 1 hour, remove the lid and drizzle the date syrup over everything. Finish cooking uncovered in the oven for another 40-45 minutes.
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