Ingredients
6 skin-on, bone-in chicken thighs (2-1/2 to 3 lb.)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
1/2 lb. green beans, stem ends trimmed (2 cups)
10 oz. cherry or grape tomatoes (2 cups)
One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices
1/2 cup pitted Nioise or Kalamata olives
2 large cloves garlic, sliced about 1/8 inch thick
3/4 cup dry white wine
1 tsp. unsalted butter (optional)
1/2 cup loosely packed fresh basil leaves, sliced into 1/2-inch strips
Fine Cooking
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Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
1/2 lb. green beans, stem ends trimmed (2 cups)
10 oz. cherry or grape tomatoes (2 cups)
One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into 1/2-inch-thick slices
1/2 cup pitted Nioise or Kalamata olives
2 large cloves garlic, sliced about 1/8 inch thick
3/4 cup dry white wine
1 tsp. unsalted butter (optional)
1/2 cup loosely packed fresh basil leaves, sliced into 1/2-inch strips
Description
Fine Cooking
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