chicken, green beans, guanciale, tarragon, and garlic
Ingredients: 1 chicken breast, minus skin and bones 1 clove garlic 1 sprig fresh tarragon 4 or 5 thin slices guanciale or pancetta (or bacon in a pinch - maybe half a slice worth) 4 oz or so Lillet Blanc or other light but flavorful liquid (dry vermouth, chicken stock with maybe a splash of brandy, bourbon, veg stock, etc) crushed red pepper olive oil salt pepper
Heat a skillet (for the love of allthat is sacred, make sure it's not non-stick) up on medium-low (3 out of 10 on my stove's dial).
Add the guanciale (or other equivalent meat product) in a single layer and leave it to render.
While the fat is rendering out of the guancial, slice the chicken into 1/3" thick pieces. Crush the clove of garlic with the flat of a knife and then chop it finely.
When the guanciale starts to brown, use a slotted spoon to remove it from the pan and put aside - we'll get back to it in a minute.
Make sure the bottom of the pan has a decent coating of fat - supplement with olive oil as needed.
Turn the heat up a little and toss in the chicken. Spread it out so that there's only one layer.
Give the chicken a hit from your pepper mill and then sautee it.
While the chicken is cooking, slice the stem ends off the green beans and cut them into 2 inch lengths.
When the chicken is seared (we don't want it totally cooked through yet) use the slotted spoon to remove it.
Toss in the garlic and sprig of tarragon and let them cook a couple of minutes, moving it constantly so that the garlic doesn't scorch.
Add the green beans and a few splashes of the liquid. There should be a uniform layer of liquid on the bottom of the pan but we don't want the green beans swimming or it'll take too long to cook down and the green beans will get dull and mushy.
Toss the green beans in the liquid for a minute or so, adding a few pinches of salt, another grind or two of pepper and a pinch of crushed red pepper. We don't want this to be spicy but a liminal dose of the chili will deepen the flavor.
Slice the guanciale into strips and add it to the pan, tossing the whole shebang some more.
When half the liquid or so has cooked down, add the chicken back in and continue to toss for another couple of minutes until the chicken is *just* cooked through Give it a taste and adjust the salt if necessary.
Remove the food to a plate and then get rid of the tarragon sprig.