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🍽️ Crispy Chicken Thighs with Fresh Bean and Tomato Vegetable

499 kcal · 30 min · 4 servings

Crispy Chicken Thighs with Fresh Bean and Tomato Vegetable Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Brush the chicken thighs evenly with the melted butter.
  2. 2. Season the meat generously with salt and pepper.
  3. 3. Place the chicken pieces into a roasting pan.
  4. 4. Preheat the oven to 200 degrees Celsius.
  5. 5. Roast the chicken thighs in the hot oven for about 35 minutes.
  6. 6. Rinse the beans under running water.
  7. 7. Remove the hard stems and strings from the beans.
  8. 8. Bring a pot of water and salt to a boil.
  9. 9. Cook the beans in the boiling salted water for about 8 minutes.
  10. 10. Drain the beans and immediately rinse them with cold water to stop the cooking process.
  11. 11. Let the beans drain well.
  12. 12. Pour boiling water over the tomatoes and let them sit for just a few seconds.
  13. 13. Remove the tomatoes immediately from the hot water and plunge them into cold water.
  14. 14. Peel the loosened skin off the tomatoes.
  15. 15. Cut the peeled tomatoes into quarters.
  16. 16. Remove the core and seeds from the tomato pieces.
  17. 17. Dice the tomato flesh into small cubes.
  18. 18. Peel the onion and remove the outer layers.
  19. 19. Finely chop the onion.
  20. 20. Heat three tablespoons of olive oil in a pan.
  21. 21. Sauté the chopped onion in the hot oil until soft and translucent.
  22. 22. Add the diced tomatoes to the onion in the pan.
  23. 23. Stir in one tablespoon of chopped parsley.
  24. 24. Add the remaining herbs to taste.
  25. 25. Let the tomato mixture simmer gently for about 10 minutes.
  26. 26. Season the sauce finally with salt and pepper.
  27. 27. Warm the drained beans in the tomato sauce.
  28. 28. Plate the warm beans.
  29. 29. Place the roasted chicken thighs next to the vegetables.

Nutrition per serving