CHICKEN WITH FRESH GREEN BEANS

This is one of my favorite recipes. It is fast and easy to make. I cook my vegetables  with the chicken to save time and an extra pot. Since I like dark meat, last night I used chicken thighs and drum sticks but it can also be made with chicken breast with bone. I think the bone gives broth the added flavor. I use fresh dill  with salads and other green vegetables. It gives flavor and aroma to sauces as well.  Paired with jasmine rice this meal was very tasty. I also made (not pictured) fruit salad to go with all this.

2 Chicken drum sticks and 2 thighs (bone in)

1/3 Cup chopped green peppers chopped

1 Medium onion chopped

1 Clove of garlic chopped

2 Tbsp of chopped dill (1 tbsp of dried dill will work also)

1/4 Tsp sage

1/3 cup dry white wine

2 Cups of fresh green beans

1/3 Cup of  chicken broth

1 Tbsp of flour

(*Salt & Pepper to Taste)

Saute chicken in a large preheated skillet with skin sides down, turning occasionally until the skins are crispy. Remove from pan set and aside.  In the same skillet saute onions and green peppers. Add garlic, dill, sage and place the chicken back in the pan and pour the vine over. Cover and cook for approximately 30 minutes . Place the beans back into the skillet. Add the chicken broth,  cover and cook for an additional 15 minutes. Remove and separate chicken pieces from the beans onto a warm platter. Carefully strain the broth from the skillet onto a sauce pan, reserving the vegetables. Add flour to the broth  and stir until  thick and smooth. Pour over chicken.
I drizzled the gravy over the rice also but it is not necessary. I pictured the Jasmin rice I used because I really like the flavor.  Its not overly fragrant.