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Recipes
Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce
By scottnjennie
We consider this dish late-summer comfort food
- 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 Niçoise 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