These charred beans & chicken add a burst of flavor to your dinner!
CHARRED CHICKEN THIGHS WITH STRING BEAN SALAD
4 chicken thighs (boneless, skin-on)
1/2 tablespoons olive oil (divided)
2 cups green beans (ends trimmed)
2 cups white string beans (ends trimmed)
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
1/2 cup tarragon (finely chopped)
kosher salt and freshly ground black pepper (to taste)
In a large cast iron skillet, add 2 tablespoons olive oil and heat over medium-high heat. Season chicken thighs with Kosher salt and freshly ground black pepper. Place thighs in skillet skin-side down and cook for 5-6 minutes, until the skin is browned and crispy. Flip chicken and cook another 3-4 minutes until cooked through. Keep warm.
In a separate, large, cast iron skillet, add 2 tablespoons of oil and heat over medium-high heat. Add beans and cook until charred and tender, about 5-8 minutes. Season with Kosher salt and freshly ground black pepper.
Meanwhile, in a medium bowl add the mustard and red wine vinegar, mixing to combine. Continue whisking while adding 1/4 cup of olive oil. Add tarragon and season with Kosher salt and freshly ground black pepper and mix. Toss with beans and serve alongside the chicken.