MOSCA’S CHICKEN à LA GRANDE
Serves: 4
For the chicken:
1/2 cup (125 mL) white wine, ■ like Chardonnay or Fumé Blanc 3 lbs (1.4 kg) chicken pieces ■ (about 8 pieces), dark and light meat
1 tbsp (15 mL) kosher salt ■
1 tbsp (15 mL) black pepper ■ 1/2 cup (125 mL) extra-virgin ■ olive oil
6 to 10 cloves garlic, peeled and ■ pounded to near paste or grated 1 tbsp (15 mL) dried rosemary or ■ 3 tbsp (45 mL) fresh rosemary 1 tbsp (15 mL) dried oregano or ■ 3 tbsp (45 mL) fresh oregano
For the beans:
3 tsp (15 mL) extra-virgin ■ olive oil, divided
1 lb (454 g) green beans, ■ defrosted if frozen
1/4 cup (60 mL) water ■ or vegetable broth
2 cloves garlic, finely grated ■ 1 tbsp (15 mL) apple cider ■ vinegar
Kosher salt ■
Freshly ground black pepper ■ 1. Make the chicken: In a bowl, add the wine and then the chicken, turning to moisten each piece. Transfer the chicken to a plate, reserving the wine, and generously season the chicken all over with the salt and pepper.
2. In a large skillet over medium-high heat, add the oil. Add the chicken pieces and fry, turning the pieces as needed, until generously browned, about 25 minutes. If chicken is getting too brown, lower the heat to medium.
3. Once the chicken is brown, remove skillet from heat and add the garlic, rosemary and oregano and reserved wine to the skillet, and stir to evenly coat chicken.
4. Return to low heat, cover and cook until the liquid is reduced by half and the chicken is tender, about 15 minutes.
5. Make the green beans: While chicken is browning, in another large skillet over medium-high heat, heat 2 tsp (10 mL) of the oil until shimmering. Add the green beans and cook, stirring often, until browned in spots, about 5 minutes.
6. Add the water or broth, cover, reduce heat to medium-low and cook, stirring occasionally, until crisp-tender about 3 minutes. Push the beans to the side of the skillet.
7. Add the remaining 1 tsp (5 mL) oil and the garlic and cook, until fragrant, about 30 seconds. Stir the garlic into the beans.
8. Remove from the heat and stir in the vinegar. Season to taste with salt and pepper and toss to combine.
9. If not serving green beans right away, transfer them from the hot skillet to a platter to stop the cooking. Cover lightly and keep warm until serving.
10. Transfer the chicken, with its pan juices, to a platter and serve warm.