by Tony Rosenfeld from finecooking.com
2 lb. boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
salt and freshly ground black pepper 1/2 cup all-purpose flour
2 to 3 Tbs. extra-virgin olive oil 3/4 lb. green beans, trimmed and cut in half
3 cloves garlic, smashed and peeled 1/3 cup dry red wine
1 14-1/2-oz. can diced tomatoes 1 tsp. chopped fresh rosemary
1/2 tsp. crushed red pepper flakes 1/3 cup pitted, quartered Kalamata olives
Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour. Heat 2 TBSP of the oil in a large Dutch oven or casserole over medium-high heat until the oil is shimmering hot. Cook the chicken in two to three batches (to avoid crowding the pot) until well browned on both sides, 2 to 3 minutes per side. Transfer each batch to a plate as it finishes, and if the pot looks dry between batches, add the remaining 1 TBSP oil.
Return the chicken to the pot, add the green beans, garlic, 1/2 tsp salt, and 1/2 tsp black pepper, and cook, stirring, for 2 minutes. Add the red wine and cook until it almost completely evaporates, 1 to 2 minutes. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower the heat to a steady simmer. Cover, leaving the lid slightly ajar, and cook, stirring occasionally for 15 minutes. Add the olives, and continue simmering with the lid ajar until the chicken and green beans are very tender, about 5 minutes more. Season with salt and pepper to taste. Serve immediately.