Green bean casserole has long been a go-to as the easiest Thanksgiving side dish ever. It's 3 cans that you mix together and bake, and it's no wonder why many do not think of it fondly. This recipe is NOT that, so approach with an open mind, please :) You'll start off by searing some chicken thighs, add some sautéd onion, some green beans, create a delicious onion gravy and top it with the classic French-fried onions (because honestly, what's to improve on there?) For the sake of this recipe, we are using BOTH fresh green beans and canned to show how you can stretch a dollar and maximize the output for a big family, but feel free to go fresh-only if your budget allows! This recipe is nearly as easy as the original, but much healthier and best of all, cooked in a single skillet for an easy clean up.
3-4 Skinless Chicken Thighs (Bone in or out is ok)
1/2 Yellow Onion, Chopped Fine
2-3 Garlic Cloves, Minced
Green Beans (1lb Fresh OR 1 Can Fresh Style & 1/2 Lb Fresh OR 2 Cans French Style)
1 Can Cream of Mushroom Soup
1 Can French Onion Soup
French Fried Onion Topping
Salt and Pepper
Preheat oven to 375 degree. Start by prepping your veggies- Chop up your onion and garlic and ‘French’ your fresh green beans. Do this safely by holding first at the top and run your knife down starting in the middle of the bean, then flip and do the same for the other side. This will help your green beans cook fasters.
Heat up your skillet over high heat. Meanwhile, lay out your thawed chicken thighs, pat dry with a paper towel and season with salt and pepper. Add a few turns of olive oil to the pan and lay your chicken thighs in, one at a time. Careful, it will be hot at first. Cook chicken for 3-4 minutes per side, only flipping the one time to achieve a nice brown sear. Remove from the pan.
Add your onions and saute for 3 minutes. Meanwhile, in a small bowl, combine the can of cream of mushroom and fresh onion soup. Turn the skillet off and remove from heat. Nestle the chicken back into the onions, add the garlic and fresh green beans and canned green beans. Gently mix in the soups. Bake for 25 minutes. Remove from the oven, top with the fried onions and bake for an additional 5 minutes. Great served over mashed potatoes, rice or even by itself. .
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