Slow Cooked Green Beans and Tomatoes with Chicken

I made this in my crockpot, using beans and tomatoes from the garden. But you could also do it on the stove. In that case, I would roast the chicken separately. Use paste tomatoes so the end product is not too watery. If using the crockpot, you can put frozen chicken directly in at the beginning of the day.

Olive oil
1 shallot, minced
1 lb green beans, stemmed
4-5 cups chopped tomatoes
2 Tbsp marsala
3-4 cloves garlic, skins still on, partially crushed
1-2 large sprigs rosemary
6 chicken thighs (or equivalent)
Salt and pepper to taste

Heat a little olive oil in a small skillet and saute the shallot until translucent.

To make this in the crockpot, place beans in the bottom of the pot, then add tomatoes, shallots, marsala, garlic, and rosemary. Place the chicken on top of the veggies. Sprinkle with salt and pepper to taste. Cook on Low for 7-8 hours. Remove garlic and rosemary before serving. Add more salt and pepper if needed.

To make on the stove top, use a large skillet or dutch oven for the vegetables. After sauteing the shallot, add the beans, tomatoes, marsala, garlic, and rosemary and simmer gently until the beans are very tender and the tomatoes are sauce. Add salt and pepper to taste. While making the beans, roast the chicken in the oven.

Serves 3-4.