There's nothing quite like a rich, slow-cooked chicken and white bean stew that's bursting with flavour from rosemary, garlic, and tomatoes. It features simple ingredients, but don't let that fool you - the taste is anything but basic. Braised Chicken and Beans is the ultimate comfort food.
There's something so satisfying about gently braising chicken until it's super tender in a delicious tomato and white bean sauce. As the chicken cooks, the rosemary and onion fill your kitchen with the most incredible aroma, and the sauce thickens up into an amazing stew you'll want to scoop up with chunks of crusty bread.
Why is this dish so Good?
Slow braising is an excellent way of cooking the cheaper cuts of meat, as the longer cooking time makes the meat melt-in-the-mouth tender. Flavours are concentrated and deepened, and the house fills with tempting aromas. Slow Braised Chicken is one of those meals that is even more delicious cooked the day before and then reheated, though it hardly gets a chance in my house!
Ingredients
Hearty, simple ingredients are all you need for this rustic style stew. To make Braised Chicken with beans, you'll need the following main ingredients:
- Chicken thighs or whole legs: Bone-in gives the best flavour and body to the sauce. As they braise, the collagen melts and enriches everything around it. You can use boneless thighs if you prefer, but keep them large so they stay juicy.
- Onions, Rosemary and Garlic: These aromatics form the backbone of the sauce. Chop it finely so it disperses evenly through the stew and slice the garlic rather than crushing it for a gentler, sweeter flavour once simmered.
- White wine: Adds acidity and lifts the richness. Let it bubble properly to cook off the sharpness.
- Chicken stock: Hot stock keeps the cooking steady and deepens the savoury base. Good quality stock makes a difference, but powder or cubes will do in a pinch.
- Tomato paste: Use a good quality Italian tomato paste. It thickens the sauce and gives depth without making it watery.
- Cannellini beans: Creamy, mild and sturdy enough to hold their shape. Make sure you stir them in at the end so they warm through without breaking down.
- Chilli flakes: Optional, but a small pinch wakes everything up.
Instructions
This dish is really a simple one-pot braise that pays off if you're willing to be a bit patient. Make sure to brown the chicken nicely, let the sauce simmer gently to reduce, and then toss in the beans at the end
Step 1
Sear the chicken in butter until deeply golden on both sides. Don't rush this step, it adds loads of flavour!
Step 2
Cook the onions and rosemary until softened, then add the garlic and white wine. Let it bubble and scrape up all the browned bits from the pan.
Step 3
Stir in the stock and tomato paste, return the chicken to the pan and simmer until tender and the sauce has reduced.
Step 4
Add the cannellini beans towards the end of cooking so they heat through without breaking down. Adjust seasoning and serve with plenty of bread.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
How to serve
Even though there are beans in this recipe, I'd still suggest serving it with a big loaf of farmhouse-style bread. Tearing off chunks and greedily mopping up the sauce has to be one of life's great pleasures.
FREQUENTLY ASKED QUESTIONS
Can I use boneless chicken thighs?
Yes. Bone-in gives more flavour, but boneless thighs work well. If using bone-in, you can shred the meat before serving if preferred.
Can I use chicken breast?
You can, though it won't be quite as tender. Cut breasts into large pieces and avoid overcooking.
Can I add vegetables?
Zucchini works well added in the last 10-15 minutes. Otherwise serve greens on the side.
Does Braised Chicken reheat well?
Very well. In fact, it improves overnight.
Braised Chicken and Beans
Ingredients
- 2 tablespoon butter
- 8 chicken thighs, bone-in, skin removed
- or: 4 whole chicken legs, Marylands, bone-in, skin removed
- 2 onions, peeled, halved and cut into slices from root to tip
- 2 sprigs fresh rosemary, leaves finely chopped
- 3 cloves garlic, peeled and sliced
- 100 ml white wine
- 500 ml hot chicken stock, from powder or cubes, is fine
- 2 tablespoon tomato paste
- ½ teaspoon sugar
- 800 g canned cannellini beans, 2 tins, drained and rinsed
- 1 pinch of chilli flakes, optional
- sea salt and freshly ground black pepper
Instructions
- BROWN THE CHICKEN: Melt the butter in a wide, deep saucepan over medium heat. Brown the chicken well, at least 3 minutes per side without moving it. Proper colour equals proper flavour. Remove and set aside.
- BUILD THE BASE: Add the onions and rosemary to the pan. Cook for 5 minutes, stirring occasionally. Add the garlic and cook 2 minutes more. Pour in the wine and let it bubble, scraping up any browned bits from the base.
- BRAISE: Whisk together the stock, tomato paste and sugar. Pour into the pan and season with black pepper. Return the chicken to the pan. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes. Remove the lid and simmer uncovered for another 20 minutes.
- ADD THE BEANS: In the final 10 minutes, stir through the cannellini beans and chilli flakes, if using. Adjust seasoning with salt and pepper. Serve in wide bowls with plenty of good bread.
Notes
- Use a wide pan so the sauce reduces properly.
- Don't rush the browning stage.
- If the sauce reduces too quickly, add a splash of hot water or stock.
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Nutrition
