Chicken Recipe With Green Beans, Buttermilk & Tarragon

To learn more about this recipe, click here to read the related story, "Poultry in Motion"

Recipe adapted from Jacob Saben, G.e.b., Chicago

Chicken with Green Beans, Buttermilk and Tarragon
No Ratings
Chef Jacob Saben of Chicago's G.e.b. takes chicken and green beans from ordinary to extraordinary.
  • Green Beans
  • Ice
  • ½ teaspoon kosher salt, plus extra for blanching the green beans
  • 4 cups green beans, ends trimmed
  • ¼ cup buttermilk
  • ¼ cup plain Greek-style yogurt
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Chicken
  • 4 bone-in, skin-on chicken breasts
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • Garlic-Thyme Butter
  • 1½ tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 1 garlic clove
  1. Fill a large bowl with ice and water and set next to the sink. Bring a medium saucepan of salted water to a boil over high heat. Add the green beans, return to a boil and cook until al dente, 3 to 4 minutes. Drain the beans through a colander and turn them out into the ice water. Once cool, drain and set aside. In a large bowl, whisk together the buttermilk, yogurt, tarragon, Dijon mustard, lemon juice and ½ teaspoon salt. Add the green beans, stir to combine and refrigerate.
  2. Preheat the oven to 350°. Season the chicken with salt and pepper. Add the olive oil to a large, oven-safe skillet set over medium-high heat and heat for 1½ minutes; once the oil is shimmering, add the chicken skin side down and cook until the skin in browned and crisp, about 7 minutes. Use tongs to turn the chicken over, then transfer the pan to the oven. Bake until the chicken is cooked through, about 8 minutes.
  3. While the chicken roasts, make the garlic-thyme butter: In a small saucepan set over medium-low heat, add the butter, thyme and garlic. Melt, swirling the pan often, until the butter is fragrant and deep golden-brown, 6 to 8 minutes. Remove the chicken from the oven and baste with the garlic-thyme butter. Divide the green beans among 4 plates. Add a chicken breast to each plate and serve. Calories Per Serving: 617; Sodium: 728 mg; Total Carbohydrate: 9 g; Fiber: 3 g; Fat: 35 g
Rate this recipe