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Braised chicken & beans

Braised chicken & beans

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(33 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
A healthy, low-fat dish that can be doubled or halved with ease. We think this will be a firm favourite in no time

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition per serving

  • kcalories457
  • fat12g
  • saturates3g
  • carbs30g
  • sugars11g
  • fibre6g
  • protein48g
  • salt1.11g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless boneless chicken thigh
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 300ml white wine
  • 400g can flageolet bean, rinsed and drained
  • handful parsley leaves

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  1. Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.

  2. 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.

  3. Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.

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Comments (45)

Crouton11's picture
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This recipe definitely needs a bit of tweaking - whatever you fancy, basically. As it is there's nothing wrong with it, it's just not very tasty.

swissmiss2010's picture

I followed the advice of others who said it was too watery, so I did not add any water. I added a stock melt pot for extra flavour. The recipe still ended up with very watery sauce even though I cooked it longer and upped the temperature a bit. The chicken was moist and tender just a shame about the sauce.

pookie79's picture
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Another lovely dish however it does need some tweaking!! I added some chopped bacon and used chicken stock instead of plain water after reading other comments. I also simmered the dish uncovered for longer so the sauce was thicker however once the beans are added, the sauce does seem to become thicker anyway. If I have any veg that I need to use up that usually gets thrown in too! Lovely with rice.

mswood's picture

Replaced wine with chicken stock but used only approx. 250ml. Used canneloni beans which I partly mashed at the end of cooking to make gravy thicker. Also added slices of red pepper and some smoked paprika, and since I had chicken thighs with the skin on, I removed the skin after browning and chopped it in smaller pieces and crisped them up in the oven ("crackling") while the dish was cooking. Served with lime and coriander couscous and topped with crackling. Yummy!

evelynjcooper's picture
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I really liked this, my husband less so, but I'll probably be cooking it again. My husband thought that the sauce was too thin and lacked richness.

davidcross100's picture
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Very nice and very easy. Might put some lentils or crispy bacon in next time.

susannahhart's picture
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I added an extra tin of beans (canellini) and some flour to thicken the sauce up. Plus 3 cloves of garlic instead of one and a big dollop of french mustard and some tarragon. Served on crushed new potatoes, really flavoursome and creamy.

bluejay's picture
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Found this both delicious and easy to make. Doubled the quantity of chicken thighs, used half chicken stock , half wine for the liquid and added button mushrooms for the last 10 mins simmering when I uncovered the dish. Served with Jersey Royals, it was very successful with the family.

magicgirl123's picture
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I doubled the recipe and extended the cooking time ten minutes.

synchronicity's picture
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This recipe was extremely bland for our taste.
I had to add Chipotle Tabasco Sauce to give it some flavour.

yorkie00's picture
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really liked the taste of this recipe but like everyone else i had too much liquid at the end (doubled all quantities). would also say that there was a lot of fat so if i repeated it i would double check the thighs and possibly skim the liquid. definetly one to serve with bread to mop up the sauce!

karenbad's picture
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Love this recipe just as it is. Have made it several times. Light, healthy and tasty.

sueruskin's picture
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We loved this recipe just as it is. Didn't have to add anything! A firm favourite.

mssteel's picture
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I made this dish with 6 boneless chicken thighs and added 1/2 a cube of chicken stock to it....delish.

ruthbrinkmann's picture
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Spicing up the dish with some chilli flakes gives what is necessary to make it perfect. And, indeed, enough salt and pepper. don't cover the pan, than you won't have to much liquid!

ruby07's picture

Will make this again, very tasty and quick to make.

ruby07's picture

Found this recipe very easy to make and doesn't require any attention. Family really enjoyed it, I found it a bit bland and needed something else, like a peasant stew. Might try again with the bacon bits.

kimlloyd's picture

I made this a while ago and found it rather bland, not sure if I'll be making this again. I would recommend putting less water in as well, otherwise there's far too much liquid.

freakinpixie's picture
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Delicious! I didn't end up with a watery dish but rather a flavoursome, creamy dish which is regularly enjoyed on a bed of steamed Thai Jasmine rice or to satisfy a hearty appetite, I serve with spicy vegetable rice. I have also made a fish version using Tuna steaks which is quite watery if using the timings above but I increase cooking time to 30 minutes to reduce the wine and add a tablespoon or two of Fish Sauce for a very nice & easy pescatarian meal.

joannepeake's picture

I just left out the water & it was fine.

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