Sometimes the last thing I want to do on Thursdays after a 2 hour exhausting dance class is make a complicated dinner. That's where this dinner combo comes in. It's fairly new to our reperatoire, but it has become a favorite. You'll need 4 simple ingredients:
Chicken Thighs, with skin and bone
1/2 to 1 pound fresh green beans
1/2 to 1 pound mushrooms
French bread OR rice, your choice
Preheat the oven to 450. Ground fresh black pepper all over the chicken, use a little more than you think you'll need. We use chicken thighs because of their superb flavor, and the great way the skin crisps. Cook till browned and crispy, 30-45 mins, turning once.
While the chicken is cooking, wash the green beans and remove the stems. Clean and quarter the mushrooms.
10 minutes before the chicken is done, cook the green beans. Use LOTS of butter (We use Kerrigold Cultured Irish Butter, unsalted) and add some fresh minced garlic to the pan. Cook to your preference (we like them crunchy). Cover and keep warm. Right before serving, squeeze a little fresh lemon juice, a generous grating of Parm. Regg., and add a little sprinking of Celtic Sea Salt.
On to the mushrooms. Cook, like the green beans, in butter, to your preference.
Serve the chicken, mushrooms, and green beans with rice or french bread.