Fasolakia with chicken

Happy Monday! Excited to share one of my family’s favorite dishes, Green beans with chicken // Fasolakia me kotopoulo. Fasolakia on its own is also a fave dish, but adding chicken is a sure crowd pleaser and using bone-in chicken yields a delectable sauce. Don’t even think of using boneless here! The sauce won’t be as tasty. I like bone-in chicken thighs, but any mix of chicken cuts will do. Another note is about the beans. Here in the states it can be hard to find the flat green beans used in Greece, called Romano beans or also runner beans. If you’re lucky enough to score these beans at a farmers market or grocery store (I find them at @jonsmarketplace), grab them and make this dish!

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#RECIPE:

Κοτόπουλο με φασολάκια
Fasolakia with chicken

5 tbsp olive oil
4 bone-in skinless chicken thighs (about 2 lb / 900g)
salt and pepper to taste
1 medium onion, grated
1 1/2 lb (675g) fresh green beans, trimmed
4 tomatoes, pureed
2 yellow potatoes, peeled and cut into chunks
1/2 cup (125ml) water, or as needed
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Heat olive oil in a large saucepan over medium heat. Add chicken thighs and brown on one side, leaving undisturbed for 5-10 minutes. Remove from pan and set aside. Stir in onion. Cook until onion has softened, 3-5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2-3 minutes. Add tomato, potatoes, salt and pepper. Place chicken back in pan, then add water until beans are barely covered.

Bring to a simmer, cover, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery. The end result should look like a light tomato sauce and not too soupy. Serve with good bread and some feta on the side!