String Bean Chicken Skillet Food

SKILLET CHICKEN THIGHS WITH OLIVES AND GREEN BEANS

Steps:

• Preheat the oven to 400˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Pat the chicken thighs dry with a paper towel; season all over with salt and pepper. Place skin-side down in the skillet (they will fit snugly) and cook until the skin is very crisp and golden brown, about 8 minutes. Flip and lightly brown the other side, 2 minutes. Remove the chicken to a plate.
• Drain off all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium, add the garlic and thyme and cook until the garlic starts to brown, 1 to 2 minutes. Add the wine, increase the heat to high and simmer, scraping the pan with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes. Add the chicken broth, brown sugar, olives, prunes and chicken, skin-side up; bring to a simmer. Transfer the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Meanwhile, microwave the green beans according to the package directions. Season with salt and pepper.
• Divide the chicken and green beans among plates. Simmer the sauce over medium-high heat until thickened, 2 to 5 minutes; season with salt and pepper. Spoon over the chicken.

CHICKEN & GREEN BEAN SKILLET

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until done, stirring frequently.
• Stir in beans and water; cover. Simmer on medium-low heat 5 min. or until beans are tender.
• Add VELVEETA and pepper; cook until VELVEETA is completely melted, stirring frequently. Serve over rice.