When you’re a farmer’s wife, there are a few assumptions that tend to be made about you— you know how to drive a tractor (six years later and I’ve never gotten behind the wheel by myself), you can bake a mean pie (the art of weaving a lattice top still eludes me) and last but not least, you have a bountiful garden overflowing with homegrown produce (only if weeds count as leafy green vegetables).
Luckily, I have family members who become generous during this plentiful stage of summer. This month, we found ourselves flush with fresh green beans from my parent’s garden, which gave us the perfect reason to whip up one of our favorite dishes – one-pot chicken with honey, balsamic and Sriracha glaze.
Now, I’ve always been a proponent of one-pot meals – because really, who wants to wash more dishes than absolutely necessary? – but now that I have a four-month-old glued to me most of the night, I’ve developed a rule: If it’s not fast and easy, it’s not making it on the table.
Enter our favorite glazed one-pot chicken recipe. In under 20 minutes, you have a healthy, flavorful meal that is attractive enough to serve on a platter to company but simple enough to enjoy on a Tuesday night. Pan-fried, crisp-tender green beans pair perfectly with wilted grape tomatoes and velvety sautéed mushrooms. Honey adds sweet richness, balsamic vinegar a tangy note, and Sriracha an extra punch of flavor that adds heat without overpowering the dish. Vegetables can be halved or left whole, depending on your preference.
To trim green beans, you can either snap off the ends at their natural breaking points with your hands one by one, or, if you’re pressed for time, you can line up the stems, trim the tips with a large kitchen knife, then rotate the beans around, line up the tips again, and trim the remaining ends.
My favorite tip that adds flavor and panache? Buy the already-reduced balsamic glaze that comes from the store, and drizzle it over the top of the chicken. This is a favorite trick that can be used with a number of foods – think caprese, strawberries, peaches watermelon, burgers, salmon and chicken — and is so much simpler than creating your own balsamic reduction. We keep a bottle of it in the refrigerator at all times – it’s that good.
If you have the good fortune to find yourself with bushels of green beans that you don’t know what to do with this summer, try this one-pot chicken with honey, balsamic and Sriracha glaze – your taste buds will thank you.
One-Pot Chicken with Honey, Balsamic and Sriracha Glaze
1/3 cup Italian salad dressing
¼ cup balsamic vinegar
3 Tablespoons honey
1 teaspoon Sriracha (optional)
1-1/2 pounds chicken breast tenderloins
3 Tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound fresh green beans, trimmed
8 ounces sliced mushrooms (not canned)
1 cup grape tomatoes
Store-bought balsamic glaze (optional)
Mix together Italian dressing, honey and Sriracha in a small bowl.
Heat half the olive oil in a stainless steel 12” pan and sauté mushrooms until they begin to brown. Add green beans and cook for about four minutes, or until green beans are crisp-tender.
Remove vegetables from pan. Add remaining olive oil and add chicken tenders. Season with salt and pepper and sauté until brown on each side.
Remove chicken from pan. Deglaze with balsamic vinegar and scrape up browned bits. Add in honey, Italian dressing and Sriracha sauce and stir until a glaze is formed. Add everything back in the pan and add tomatoes. Stir to coat evenly with sauce.
When ready to serve, plate vegetables first with chicken on top. Top with balsamic glaze, if desired.
Source: Modified from http://tiphero.com/one-pan-balsamic-chicken/