To learn more about this recipe, click here to read the related story, "Poultry in Motion".
Chicken with Green Beans, Buttermilk and Tarragon
Recipe adapted from Jacob Saben, G.e.b., Chicago
Yield: Serves 4
Cook Time: 25 minutes
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
4 bone-in, skin-on chicken breasts
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
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