Green Bean Amandine

• 1 tablespoon canola oil
• 1/4 cup sliced shallots
• 2 cloves garlic, peeled and minced
• 3 pounds green beans, trimmed
• 1/2 cup red-wine vinegar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup chicken stock or low-sodium chicken broth
• 1/2 cup heavy cream
• 1 teaspoon coarsely chopped fresh rosemary
• 2 tablespoons unsalted butter
• 1 cup sliced almonds, lightly toasted
• 1 cup freshly grated sharp or extra-sharp white Cheddar cheese
• 1 (2 1/2- to 3-quart) baking dish

1. Preheat the oven to 375u0b0F.
2. In a large saute pan or wok over moderate heat, warm the oil. Add the shallots and saute, stirring occasionally, for 2 minutes. Add the garlic and saute, stirring occasionally, for 1 minute. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.
3. Add the heavy cream and rosemary to the saute pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD:
4. Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.

canola oil, shallots, garlic, green beans, redwine vinegar, kosher salt, freshly ground black pepper, chicken, heavy cream, fresh rosemary, unsalted butter, almonds, cheddar cheese, baking dish

Taken from www.epicurious.com/recipes/food/views/green-bean-amandine-51126860 (may not work)