25 June, 2010

Chicken & Yellow String Beans

I've noticed lately that fresh yellow beans are a fashionable side dish for (grilled) meats. I stumbled upon the yellow things in the local vegetable market. It seems that they are in season and they sold them from whole sacks full, by the kilo.
So, I got a half kilo and got into the kitchen. I portioned up a chicken and shoved it into the oven with some potatoes and zucchini slices, one sliced onion, salt and pepper.
Separately, I washed the yellow beans and snapped off the little ends (with the stem). Then I heated up some extra virgin olive oil in a medium skillet and chopped up two cloves of garlic. Oh, how adding a little bit of garlic makes any food much nicer, at least the smell. Stir and take care not to burn the garlic. It literally takes seconds. Then throw in the beans and stir some more. Salt and pepper to taste. Keep steering for another few minutes as the veggies release some moisture. Then, if needed, add some water. It also helps to cover the skillet and steem for a few minutes. Try not to overcook, as they turn limp quickly. They still taste good, but it's better if they stay a little crunchy (like the asparagus, for example).
Note that there are more types of yellow beans (mainly the flat ones and the round ones). Some types take a bit longer to get tender (the round ones). I somehow managed to get them just wright: tender enough to eat but just a little firm "al dente" (to the tooth). It took three tablespoons of water and about ten minutes of cooking in the skillet.
After I threw a serving of chicken, potatoes, zucchini and yellow beans into the plate, I couldn't help but add some more garlic, crushed in some olive oil and salted. Delish!

 In the oven:
  • 1 chicken (portioned into 8 pieces);
  • 4 medium potatoes (peeled and cut to cubes);
  • 1 meium zucchini (sliced into 2 cm thick slices);
  • 1 sliced onion; 
  • 2-3 tbspoons e.v. olive oil;
  • salt & pepper to taste, herbs.
On the cooker:
  • 1/2 kilo fresh market yellow beans;
  • 2 tbspoons e.v. olive oil;
  • 3-4 cloves of garlic;
  • salt and pepper to taste.

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