Greek cuisine · Meat & Kebab

Kotopoulo me Fasolakia

Chicken thighs braised with broad green beans in tomato sauce until the beans are velvety soft.

Ingredients · for 4 servings

• 800 g chicken thighs
• 600 g broad green beans
• 2 onions
• 3 garlic cloves
• 1 tbsp tomato paste
• 1 can chopped tomatoes (400 g)
• 2 potatoes
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• 1 pinch sugar
• Salt, pepper

Instructions

1. Trim the beans and break into 5 cm pieces, peel the potatoes and cut into rough wedges, dice the onions and chop the garlic.
2. Heat the olive oil in a wide pot and sear the pat-dried chicken thighs skin-side down for 6 min. until golden brown, turn, fry for another 3 min. and remove.
3. Sauté the onions in the fat for 5 min. until translucent, add the garlic and tomato paste and fry for 1 min. until fragrant.
4. Add the canned tomatoes, sugar, salt, pepper and 300 ml hot water, fold in the beans and potatoes and simmer uncovered for 10 min.
5. Return the chicken thighs to the pot, cover and braise over low heat for 30–35 min., until the beans are very soft and the meat easily comes off the bone.
6. Remove the lid, reduce the sauce uncovered for 5 min. until the oil separates, sprinkle with parsley and serve lukewarm with bread.