Braised Chicken & Beans
This hearty chicken and white bean stew is a comforting and flavorful dish that is perfect for a cozy night in. Tender chicken thighs simmered in a fragrant white wine sauce with aromatic herbs and paired with creamy flageolet beans create a delicious and satisfying meal. Garnished with fresh parsley leaves, this stew is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 4 skinless boneless chicken thighs
- 1 onion , chopped
- 1 garlic clove , chopped
- 1 tsp dried thyme
- 300ml white wine
- 400g can flageolet beans , rinsed and drained
- handful parsley leaves
Instructions
- Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
- Tip in the onion, garlic and thyme, then fry for a further 2 mins. Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender.
- Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 457 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 1.11 milligram of sodium
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