- 6 tablespoons (3/4 stick) butter
- 6 large shallots, chopped
- 2 cups chicken stock
- Salt and pepper
- 1 1/2 pounds haricots verts (skinny green beans)
In a large skillet, melt the butter over medium heat. Add the shallots, partially cover and cook, stirring occasionally, until very soft and sweet but not browned, about 20 minutes. (If the shallots start to brown, reduce the heat.) Add the stock and turn off the heat.
Fill a bowl with ice water. In a deep skillet, bring 3 inches of water to a boil. Salt the water, add the green beans and cook until crisp-tender, 3 to 4 minutes. Drain the green beans and cold-shock in the ice water. Drain very well.
Add the green beans to the shallots and cover until ready to serve. Reheat over medium just to heat through.