Charred Chicken Thighs with String Bean Salad

By clawson

By Mario Battali

Ingredients

• 4 chicken thighs (boneless, skin-on)
• 1/2 tablespoons olive oil (divided)
• 2 cups green beans (ends trimmed)
• 2 cups white string beans (ends trimmed)
• 1 tablespoon dijon mustard
• 3 tablespoons red wine vinegar
• 1/2 cup tarragon (finely chopped)
• kosher salt and freshly ground black pepper (to taste)

Details

Servings 1
Cooking time 40mins
Adapted from abc.go.com

Preparation

Step 1

In a large cast iron skillet, add 2 tablespoons olive oil and heat over medium-high heat. Season chicken thighs with Kosher salt and freshly ground black pepper. Place thighs in skillet skin-side down and cook for 5-6 minutes, until the skin is browned and crispy. Flip chicken and cook another 3-4 minutes until cooked through. Keep warm.
In a separate, large, cast iron skillet, add 2 tablespoons of oil and heat over medium-high heat. Add beans and cook until charred and tender, about 5-8 minutes. Season with Kosher salt and freshly ground black pepper.
Meanwhile, in a medium bowl add the mustard and red wine vinegar, mixing to combine. Continue whisking while adding 1/4 cup of olive oil. Add tarragon and season with Kosher salt and freshly ground black pepper and mix. Toss with beans and serve alongside the chicken.