Braised Chicken and Beans
This French-inspired main course features chicken thighs braised in a fragrant mixture of white wine, onion, garlic, and thyme. Flageolet beans are stirred in at the end for a hearty, satisfying texture, finished with a scattering of fresh parsley. It's a straightforward supper dish that is easily adapted for different numbers of people.
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 bean rinsed and drained
- handful parsley leaves
Method
- Warm the olive oil in a lidded wide pan, then add the chicken thighs and cook to brown them on all sides.
- Add the chopped onion, garlic, and dried thyme, frying for a further 2 mins. Pour in the white wine along with 150ml water and season with salt and pepper. Bring the liquid to a boil, then reduce to a simmer for 20 mins, placing the lid on the pan halfway through, until the chicken is tender.
- Mix the rinsed flageolet beans into the pan to heat them. Chop the parsley leaves roughly and sprinkle them over the finished dish to serve.
Nutrition (per serving)
Calories457 kcal
Fat12 g
Saturates3 g
Carbs30 g
Sugars11 g
Fibre6 g
Protein48 g
Sodium444 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinefrench
