Bordeaux, France Recipe

Prepare the Chicken

Season the chicken thighs with salt and black pepper on both sides.

Chop Vegetables

Dice the shallots and mince the garlic. Peel and chop the carrots into bite-sized pieces. Clean and slice the mushrooms. Trim the ends of the green beans.

Sear the Chicken

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken thighs and sear until golden brown, about 5-7 minutes per side. Remove from the skillet and set aside.

Cook the Vegetables

In the same skillet, add the remaining tablespoon of butter. Add shallots, garlic, carrots, and mushrooms. Sauté for about 5 minutes until softened.

Deglaze with Wine

Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.

Add Chicken and Thyme

Return the chicken thighs to the skillet, add fresh thyme, and cover. Reduce heat to low and simmer for about 25 minutes.

Cook the Green Beans

While the chicken is simmering, bring a small pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until tender-crisp. Drain and set aside.

Plate the Dish

Once the chicken is cooked through and the sauce has thickened slightly, serve the chicken with the vegetable mixture on a plate. Add the green beans on the side.

Garnish and Enjoy

Garnish with additional fresh thyme if desired and serve hot with crusty bread or over mashed potatoes.