Vinegar Chicken Thighs with Green Beans


Here's an easy one pot recipe to make for your family this week. 

6 skinless boneless chicken thighs
3 tablespoons olive oil
salt and pepper to season
1 onion, peeled and sliced
2 medium carrots, peeled and sliced into 1" cubes
1 pound fresh green beans, broken into halves
1 1/2 cups red wine vinegar
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons minced garlic
2 teaspoons fresh thyme
1 teaspoons salt
1/2 teaspoon black pepper

Preheat oven to 300 degrees. Season chicken with salt and pepper. Heat oil in a 3 quart Dutch oven over medium heat. Arrange chicken thighs in pot and cook, turning once to brown. Add onion, carrots, and green beans. In a medium bowl, whisk to combine vinegar, broth, tomato paste, and garlic. 

Pour over chicken and vegetables. Sprinkle with thyme, salt and pepper. Cover with lid and transfer to oven. Bake for 50-60 minutes until chicken is tender. Let rest 10 minutes. Serves 4-6
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