Crispy Rosemary–Orange Chicken with Parmigiano String Beans

Preparation

1. Step 1

   Preheat the broiler.

   Step 2

   Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the chicken, rosemary, salt, and pepper. Cook and stir for 3 to 4 minutes, or until lightly browned, then add the onions, carrots, and garlic. Continue to cook for 2 minutes.

   Step 3

   While the chicken is cooking with the veggies, place another skillet with 2 inches of water in it over high heat and bring up to a boil.

   Step 4

   Dust the chicken and vegetables with the flour and cook for 1 minute more. Stir in the orange juice and chicken stock. Bring up to a simmer and cook until the liquid has reduced by half, then add the olives.

   Step 5

   While the liquid is reducing, make the bread-crumb topping. In a small bowl, combine the bread crumbs, orange zest, parsley, and 1/4 cup of the Parmigiano.

   Step 6

   Transfer the chicken and vegetables to a baking dish and top with the bread-crumb mixture, covering from edge to edge. Place under the broiler until the topping is brown and crispy, 2 to 3 minutes.

   Step 7

   While the chicken is under the broiler, add the string beans and a little salt to the skillet with the boiling water. Simmer the beans for just 2 minutes, then drain them in a colander and return the skillet to the cooktop over medium-high heat. Add the remaining tablespoon of EVOO and the butter. Once the butter has melted, add the beans back to the skillet, season with salt and pepper, toss to coat in the butter. Cook for 1 minute, add the remaining 1/2 cup of grated Parmigiano, and toss to coat. Transfer the cheesy string beans to a serving platter. Serve the string beans alongside the crispy-topped rosemary–orange chicken.