Chicken inspires recipes for all tastes and seasons, with every possible combination of ingredients and for every occasion.
In this recipe, chicken cutlets are cooked with fresh beans and sun-dried tomatoes and served with rinds of Naxos graviera.
Materials for four portions:
1 kilo of string beans, cleaned
200 ml extra virgin olive oil
12 chicken pieces
One large dry onion, finely chopped
Two cloves of garlic
100 ml dry white wine
Two large ripe tomatoes, grated
Eight sun-dried tomatoes, thinly sliced
100 ml vegetable or chicken stock
100 gr. Naxos graviera
salt, black pepper
Procedure
Step 1
Clean the beans in plenty of tap water and chop their ends. Heat 100 ml of olive oil over high heat in a wide saucepan and sauté the chicken pieces on all sides until they get a nice colour.
Step 2
Transfer them with a slotted spoon to a baking tray and set aside. Then, in the same saucepan, add another 50 ml of olive oil, onion and garlic, and sauté on a low heat until they release their aromas. Be careful not to burn the garlic.
Step 3
Deglaze with the wine. As soon as the alcohol evaporates, add the beans, the grated tomato, and the sun-dried tomato and cook for 2-3 minutes. Then add the stock.
Step 4
Then, cover with greaseproof paper and aluminium foil and bake for 8-10 minutes until the food takes on colour. Serve with very thin gruyere flakes and sprinkle with a little raw olive oil.
Fanis Maikandis is a columnist for Cantina. Translated by Paul Antonopoulos.
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