Mosca's Chicken a La Grande with Sauteed Green Beans

washingtonpost.com

Leslie Brown25

measuring cup Servings: 4

subheading: For the chicken:

½ cup white wine, such as chardonnay or fume blanc

3 pounds chicken pieces (about 8 pieces), dark and light meat

1 ½ teaspoons fine salt

1 tablespoon freshly ground black pepper

½ cup extra-virgin olive oil

6 to 10 cloves garlic, peeled and pounded to near paste or grated

1 tablespoon dried rosemary, or 3 tablespoons fresh rosemary

1 tablespoon dried oregano, or 3 tablespoons fresh oregano

subheading: For the beans:

3 teaspoons extra-virgin olive oil, divided

1 pound green beans, defrosted if frozen

¼ cup water or vegetable broth

2 cloves garlic, finely grated or minced

1 tablespoon apple cider vinegar

Kosher salt

Freshly ground black pepper

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